Raspberry and meringue ice cream cake

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Separate eggs. Cover egg yolks well with cling film and chill. Beat the egg whites, 1 pinch of salt and 1 tbsp. lemon juice until stiff with the whisk of the hand mixer. Finally, pour in 150 g sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Pour meringue mixture into a piping bag with a large perforated spout. Spray 2 circles (approx. 20 cm Ø each) onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 2 hours. Turn off the oven, open a crack and let the meringue cool down overnight

2. 2

   Roughly chop the almonds. Caramelise 75 g sugar in a pan until golden. Add the almonds and mix in. Spread the caramel on a piece of aluminium foil lightly brushed with oil. Let it cool down. Finely chop the almond brittle. Finely chop one of the meringue bases. Set 1/3 of it aside. Sort the raspberries. Chill 150 g raspberries.

3. 3

   Whisk the egg yolks, 1 pinch of salt, icing sugar, lemon zest and 4 tbsp lemon juice with the whisks of the hand mixer for approx. 5 minutes until thick and creamy. Whip cream until stiff, fold into the egg cream in 2 portions. Fold in raspberries, 100 g brittle and meringue. Rinse a bowl (approx. 1.75 litres capacity; approx. 20 cm Ø) with cold water. Pour in parfait mass, smooth it down. Place the meringue base on top, press down a little. Freeze overnight

4. 4

   Mix the raspberries and syrup. Chill for about 1 hour. Place the parfait bowl in warm water for a short time. Turn out of the mould onto a plate. Serve decorated with the remaining meringue, caramel and marinated raspberries

5. 5

   waiting time approx. 24 hours

Nutrition Facts

KCAL
310 kcal

CARBS
31 g

FATS
18 g

PROTEINS
5 g