Try this deliciously exciting dessert at home!


  • Raspberry coulis

  • 2 tbsp CSR Caster Sugar

  • 1 tbsp water

  • 125g raspberries

  • Ice cream

  • 450g plain unfilled double sponge

  • 2L tub vanilla ice cream, softened

  • 125g raspberries

  • Chocolate sauce

  • 80g dark chocolate, chopped

  • 3 tbsp cream

  • 2 tsp CSR Brown Sugar

  • Meringue

  • 1 1/2 cup CSR Caster Sugar

  • 1/4 cup water

  • 3 egg whites

  • Pinch cream of tartar


  • 1.

    For the coulis, combine sugar and water in a small saucepan, bring to the boil, remove from heat and cool. Add raspberries and puree using a handheld blender. Refrigerate until required.

  • 2.

    Cut sponge into approx 1cm thickness and cut a round piece to fit the base of a 2 litre pudding basin or pudding shaped cake tin. Then cut remainder into lengths to fit the insides of tin fitting together snugly, reserving a round to put on top at the end.

  • 3.

    For chocolate sauce, place chocolate, cream and sugar in a microwave proof container and cook in 30 second bursts until melted and smooth.

  • 4.

    Scoop ice cream into a large mixing bowl and mix until a smooth consistency. Mix through half of the raspberry coulis. Spoon 1/4 of the ice cream mixture into pudding basin reaching a 1/3 of the way up. Layer with 1/3 of the raspberries and coulis and a half of the chocolate sauce. Repeat layering with another layer of ice cream, followed with more raspberries, coulis and remaining chocolate. Repeat with ice cream once more, leaving a small portion just enough to cover raspberries and coulis on final layer. Press the round of sponge onto the ice cream, cover and freeze for at least 6 hours or overnight.

  • 5.

    For meringue, place egg whites and cream of tartar in the bowl of an electric mixer. Meanwhile place sugar and water in a saucepan and bring to the boil, ensuring sugar has dissolved. Continue boiling until it reaches 115C (use a candy thermometer). Once this temperature is reached, turn egg whites on and beat until soft peaks have formed.

  • 6.

    Once sugar mixture has reached 120C, remove from heat and with beaters still on, slowly pour sugar syrup into the egg whites in a continuous stream until all has been incorporated. Mixture will become thick and glossy. Continue beating for 10 mins, then cover and refrigerate until required.

  • 7.

    For assembly, turn out the ice cream onto a heat proof serving platter. Spoon meringue mixture all over the sponge in wispy motions to create texture. Scorch the meringue using a blow torch. Serve immediately, or freeze until required.


Exclusive recipe by CSR Sugar

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