2 kg vanilla ice cream
300 g raspberries (fresh or frozen)
10 meringue nests, crushed
300 g raspberries, extra
Directions
1Line a 22cm round spring-form cake tin with plastic wrap.
2Allow ice-cream to soften but not melt, place one third of the ice-cream into cake tin's base, cover with half the raspberries, then half the meringues.
3Continue to layer ending with a layer of ice-cream.
4Cover with plastic wrap and freeze.
5To serve: remove from freezer, remove wrap & turn onto a large plate, top with extra raspberries
