Lemon, raspberry and pistachio gateau
We used store-bought meringues for this.
- Soften ice-cream. Mix through lemon juice, one teaspoon lemon rind and lemon essence.
- Use ice-cream mixture to line the inside of a 20cm round, eight cup-capacity basin, leaving a hollow. Freeze for one hour.
- Mash raspberries. Roughly crush meringues. Mix raspberries and meringues together. Spread a layer of raspberry and meringues over the ice cream leaving a smaller hollow. Freeze for 30 minutes.
- Fill centre of ice-cream and berry layers with pistachio gelato. Cover and refreeze for one to two hours. Turn out on to a serving platter and cut into slices.