Raspberry ice cream cake

framboesa
Two things are true about this recipe: it is easy to make ….and really easy to eat!

Cream is not what one would relate to Portuguese traditional desserts. However, it has been gradually making its way into the Portuguese kitchen and more and more recipes feature clouds of cream whipped until they are soft and irresistible…

All you need are three basic ingredient: meringues, heavy cream and raspberries. Many other ingredients can be added, be it chards of chocolate or a dash of whisky, vanilla extract or port wine. The raspberries can also be replaced by all sorts of berries or strawberries…

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This is how I prepared my ice cream cake:
2 pints of heavy cream
5 big meringues
A cup of raspberries
Port wine
Chocolate for melting
1 tbsp of caster sugar

Before you start, line a tin pan with film wrap and macerate 4 or 5 raspberries with a tbsp of caster sugar…

Then…
• Whip the heavy cream…
• Add a dash of port wine…
• Crumble the meringue into small dice-size pieces and gently fold them into the whipped cream…
• Add and fold the macerated paste of raspberries. It does not have to be perfectly incorporated into the cream, for swirls of color and taste will only enhance your cake…
• Fit the mixture into a pan and allow to freeze for at least 24 hours…
• Take out of the freezer just before serving…add swirls of cooled melted chocolate and …raspberries!