Raspberries, meringe and cream are layered and then frozen in this delicious sweet terrine that looks impressive, but in fact is one of the best "throw it all together" puds that you can make.
- 350g raspberries
- 3 eggs
- 100g golden caster sugar
- 300ml double cream
- 2 large meringues
Pass 150g raspberries through a sieve. Discard the seeds and set to one side. Thoroughly line a loaf tin with cling. Whisk eggs and sugar together over a pot of barely simmering water, until double in volume. Take the bowl off the heat, then carry on whisking until cooled - this'll take around 10 minutes.
Whisk the cream until thick, then fold the egg mix into the cream. Crush the meringue and fold in, along with around 1/3 of the raspberry puree and whole raspberries, then zigsag the rest of the puree on top. Cover well and freeze upright, then serve in slices with the rest of the raspberries.