Categories: frozen dessert

Ingredients

• Compote:
• 12 oz. fresh or frozen raspberries or strawberries
• 2 Tbsp. sugar
• 2 Tbsp. fresh lemon juice
• Meringue Cream:
• 2 cups heavy cream
• 1/4 cup sugar
• 1/2 tsp. vanilla extract
• 3 oz. meringue cookies ( about 9)

Directions

1. Combine raspberries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until raspberries begin to break down and release their juices, about 5 minutes. Transfer compote to a bowl and let cool.
2. Lightly oil a 9x 5-inch loaf pan with vegetable oil. Line bottom and sides with plastic wrap, leaving a 3-inch overhang on all sides.
3. Crumble meringue, leaving some large chunks. Arrange a 1/2-inch layer of crumbled meringue crumbles. Pour into prepared pan and smooth top. Cover with overhanging plastic wrap and additional plastic wrap to seal thoroughly. Freeze at least 8 hours or up to 24 hours.
4. To serve, remove pan from freezer and let stand at room temperature 5 minutes. Gently pull plastic to remover cream from pan. Invert onto a serving plate. Slice and serve with raspberry compote.

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