Raspberry and meringue ice cream cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Stir egg yolks with sugar until creamy, except for one tablespoon. Add liqueur and lemon juice to the hot water bath while stirring and beat everything until foamy. Sort the fruit. Lightly crush 100 g raspberries. Whip cream until stiff.

2. 2

   Beat egg white with remaining sugar until stiff. Fold both into the cream. Coarsely chop meringue and bark chocolate. Fold 200 g blueberries, 100 g raspberries, meringue and half of the chocolate pieces into the cream. Fold in raspberry puree. Line a springform pan (22 cm Ø) with oiled parchment paper. Cut one side of the sponge fingers straight and place them in the mould with the sugar side facing outwards. Carefully fill in the fruit cream. Let it freeze in a freezer for 4-5 hours or overnight. Melt the chocolate coating. Pour into a freezer bag and cut off a small corner. Decorate the cake on the plate all around with fine stripes.

3. 3

   Cut one side of the sponge fingers straight and place them in the mould with the sugar side facing outwards. Carefully fill in the fruit cream. Let it freeze in a freezer for 4-5 hours or overnight. Melt the chocolate coating. Pour into a freezer bag and cut off a small corner. Decorate the cake on the plate all around with fine stripes. Let it thaw slightly before serving and decorate with remaining fruit, chocolate chips and lemon balm. Makes 16 pieces

4. 4

   Cake plate: Pech & Kunte

Nutrition Facts

KCAL
240 kcal

CARBS
20 g

FATS
16 g

PROTEINS
4 g