Nutritional Info

Nutrition Facts

Serving Size 1 (18g)

Calories 37
Calories from Fat 14 (38%)
Amount Per Serving %DIV
Total Fat 1.5g 2%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 49.3mg 16%
Sodium 14.3mg 1%
Potassium 42.3mg 1%
Total Carbohydrate 3.8g 1%
Dietary Fiber 0g 0%
Sugars 2.8g
Protein 1.4g 3%

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Recipe Description
A beautiful and tasty ice cream cake, covered with baked meringue. The red raspberry sauce adds fresh summertime flavor and visual appeal.
Prep time
7 hr
Cook time
20 min
Ready In
7 hr 20 min


Serves Tool

Serves To:USMetric
2 Pint(pt)  vanilla ice cream
3 Package(pk)  sponge type ladyfingers
2 Pint(pt)  raspberry sorbet
10 Ounce(oz)  frozen raspberries, thawed
2 Tablespoon(T)  seedless raspberry jam
1 Tablespoon(T)  orange flavored liqueur
4   large egg whites
3/4 Cup(c)  sugar
1/4 Teaspoon(t)  salt
1/4 Teaspoon(t)  cream of tartar
4 Teaspoon(t)  water


To prepare ice cream cake: Place ice cream in large bowl. Let stand at room temperature to soften slightly, stirring occasionally, until spreadable, about 10 minutes. Meanwhile, split each ladyfinger lengthwise in half. Line bottom and side of 10 inch round baking dish, shallow 1 1/2 quart round casserole, or 9 1/2 inch deep dish pie plate with about two thirds of ladyfingers, placing lady fingers, rounded side out, around side of dish, allowing ladyfingers to extend above rim of baking dish. Spoon ice cream into ladyfinger lined dish. With narrow metal spatula, smooth top. Cover and freeze until ice cream is firm, about 30 minutes. Place sorbet in large bowl. Let stand at room temperature to soften slightly, stirring occasionally, until spreadable, about 10 minutes. Spoon sorbet on top of ice cream, smoothing with spatula. Top sorbet with remaining ladyfingers. Cover with waxed paper and then foil. Freeze until firm, at least 6 hours. To prepare red raspberry sauce: In food processor with knife blade attached, combine raspberries, jam and liqueur. Puree until smooth. Pour sauce into pitcher. Refrigerate until ready to serve. About 30 minutes before serving, prepare meringue: Preheat oven to 500 degrees F. In large bowl set over simmering water or in top of double boiler, with mixer at medium speed, beat egg whites, sugar, salt, cream of tartar and water until soft peaks form when beaters are lifted, and temperature on thermometer reaches 160 degrees F, about 12 to 14 minutes. Transfer bowl to surface. Beat meringue until stiff peaks form, 8 to 10 minutes longer. Remove cake from freezer. Spoon meringue over top of cake. Decoratively swirl with back of spoon. Bake until meringue is lightly browned, 2 to 3 minutes. Place cake on heat safe platter. Serve immediately with sauce.

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