Line a 21 cake tin on the bottom and on the edge with baking paper. The paper at the edge should protrude quite a bit.
Roughly chop the chocolate. Coarsely chop the meringue in the bag with a few "fist blows". Whip the cream with the cream stabilizer until stiff and first fold in the icing sugar and flavorings. Followed by chocolate and brittle. When it is evenly distributed, fold in the meringue crumbs and finally the frozen raspberries. With these two ingredients, it should be quite quick and the mass should not be moved too much. Then fill everything in the prepared form and put it in the freezer for approx. 6 - 7 hours.
When it has set well, remove the form, loosen the paper, decorate the little cake as you wish and then ................ let it melt in your tongue.
The cake cannot be compared to an ice cream, it is rather an iced, creamy and very quickly prepared (if you think about the cooling time ... 😉 dessert. The small cake resulted in 8 servings.