Ice cream cake meringue with raspberries

Ingredients for 1 servings:

• 15 large meringue(s) (shells), 10 g each
• 125 ml chocolate sauce
• 400 g raspberries
• 500 g whipped cream
• 3 tbsp sugar
• 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

without baking, for 16 pieces

Lightly moisten a 26 cm springform pan with water and line it crosswise with cling film to create a smooth surface. Roughly crumble 9 meringue shells and mix with about 2/3 of the chocolate sauce. Spread evenly on the base of the springform pan and freeze for 30 minutes. Roughly crumble 6 meringue shells. Whip the cream until stiff, gradually adding the sugar and vanilla sugar. Fold in the meringue crumbs and raspberries (sorted and washed). Spread the cream on the base. Drizzle with all but 1 tablespoon of the remaining chocolate sauce. Gently fold the sauce into the cream. Cover and freeze overnight. Let the cake stand at room temperature for 10 minutes before serving. Loosen the edge of the springform pan and carefully remove the base and film. Decorate with the remaining chocolate sauce, using any remaining raspberries for decoration.