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Jenny's raspberry meringue ice cream torte

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What better dessert to make on a hot Christmas day (or any day!) than this raspberry ice cream torte. Add the finishing touch with fresh raspberries. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

  • Serves12
  • Prep time20 minutes, + 4 hours freezing & 15 mins standing time
Jenny's raspberry meringue ice cream torte

Ingredients

  • 2L strawberry ice cream, softened
  • 250g raspberries
  • 8 Coles Meringue Nests, gently crushed
  • Coles Vanilla meringue kisses, to decorate
  • Raspberries, extra, to decorate

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Method

  1. Step 1

    Line a 22cm (base measurement) round springform pan with plastic wrap, allowing the sides to overhang.

  2. Step 2

    Spoon one-third of the ice cream over the base of the pan and smooth the surface. Sprinkle with half the raspberries and one-third of the crushed meringue. Repeat layering with remaining ice cream, raspberries and half the remaining crushed meringue, finishing with ice cream. Smooth the surface. Cover with plastic wrap and place in the freezer for 4 hours or until firm.

  3. Step 3

    Remove the plastic wrap and carefully transfer the torte to a serving platter. Top with meringue kisses, extra raspberries and remaining crushed meringue. Set aside for 10-15 mins to soften slightly before serving.

Jenny's raspberry meringue ice cream torte

Jenny's raspberry meringue ice cream torte
  • Serves12
  • Prep time20 minutes, + 4 hours freezing & 15 mins standing time
Ingredients
  • 2L strawberry ice cream, softened
  • 250g raspberries
  • 8 Coles Meringue Nests, gently crushed
  • Coles Vanilla meringue kisses, to decorate
  • Raspberries, extra, to decorate
    Description

    What better dessert to make on a hot Christmas day (or any day!) than this raspberry ice cream torte. Add the finishing touch with fresh raspberries. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

    Method
    1. Step 1

      Line a 22cm (base measurement) round springform pan with plastic wrap, allowing the sides to overhang.

    2. Step 2

      Spoon one-third of the ice cream over the base of the pan and smooth the surface. Sprinkle with half the raspberries and one-third of the crushed meringue. Repeat layering with remaining ice cream, raspberries and half the remaining crushed meringue, finishing with ice cream. Smooth the surface. Cover with plastic wrap and place in the freezer for 4 hours or until firm.

    3. Step 3

      Remove the plastic wrap and carefully transfer the torte to a serving platter. Top with meringue kisses, extra raspberries and remaining crushed meringue. Set aside for 10-15 mins to soften slightly before serving.