Please note: This recipe contains raw egg.
Meringue and Raspberry Ice Cream Cake
1 2/3 cups whipped cream (400ml)
2/3 cups Greek yogurt (200ml)
1 egg yolk
3 tbl spoons powdered sugar
1 vanilla pod
zest of 1 lemon
1 bag of small ready made meringues (try trader joe's)
4,5 tbl spoons crushed dark chocolate - alternatively chocolate sauce
raspberries (I’ve used fresh, but frozen ones are OK too for inside the cake)
Whisk the cream. Mix yogurt, egg yolk, powdered sugar, the content of the vanilla pod and the lemon zest (only the yellow, not the white). Turn the yogurt mix into the whipped cream. Spread 1/3 of the mix in a springform, approximately 10 inches in diameter. Cover with a layer of meringue and sprinkle over raspberries and crushed chocolate. Repeat with another layer of yogurt mix, raspberries and chocolate. End with a layer of yogurt mix. Cover with plastic and freeze for at least 4 hours. Place the cake in room temperature 15 minutes before serving. Decorate with raspberries.