Pistachio and Raspberry Ice Cream Cake

Name: Pistachio and Raspberry Ice Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 250 ml (1 cup) unsalted pistachios, lightly toasted; 30 ml (2 tbsp) cornstarch; 3 egg whites, at room temperature; 180 ml (3/4 cup) sugar; 750 ml (3 cups) vanilla ice cream, tempered 20 minutes; 500 ml (2 cups) raspberry sorbet, tempered 10 minutes; 750 ml (3 cups) fresh raspberries; 30 ml (2 tbsp) sugar

5 stars (21) Rate this recipe

Preparation 30 MIN

Cooking 30 MIN

Freezing 4 H
Servings 10

Ingredients
Preparation

Ingredients

Meringue

250 ml (1 cup) unsalted pistachios, lightly toasted
30 ml (2 tbsp) cornstarch
3 egg whites, at room temperature
180 ml (3/4 cup) sugar

Filling

750 ml (3 cups) vanilla ice cream, tempered 20 minutes
500 ml (2 cups) raspberry sorbet, tempered 10 minutes
750 ml (3 cups) fresh raspberries
30 ml (2 tbsp) sugar

Preparation

Meringue

With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. With a pencil, draw two circles on the paper with the bottom of a 20 cm (8-inch) springform pan. Return the sheet to avoid contact of the ink or lead with the meringue. Set aside.
In a food processor, finely grind the pistachios with the cornstarch. Set aside.
In a large bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the sugar and beat until the meringue forms stiff peaks. With a spatula, gently fold the pistachio mixture into the meringue.
With a pastry bag or a spatula, spread the meringue inside the two circles on the baking sheet. Bake for 30 minutes or until the meringue is dry. Let cool completely.

Filling

In a 20 cm (8-inch) springform pan, place a meringue disc. If needed, cut to fit. Cover with half of the ice cream. Layer with the sorbet. Add the second disc of meringue. Cover with the remaining ice cream. Press lightly. Freezing for 4 hours.
In a bowl, combine the raspberries and sugar. Let rest for 15 minutes or until the raspberries release some juice.
When ready to serve, cut the cake into wedges and garnish with the stewed raspberries.