Ice Cream Meringue Pie

For the meringue, whip egg whites until stiff. Continue beating until powdered sugar is added. Fill meringue mixture into a piping bag and pipe 8-10 nests onto a baking sheet lined with parchment paper. Dry in oven at 100 °C for 1 1/2 hours. Mix grated rusks and nuts with the orange juice. Place a springform pan rim on a cake plate (26 cm ø). Pour in crumb mixture, press firmly until smooth and refrigerate.

For the filling, beat egg yolks, sugar and sour cream or crème fraiche in a hot rinsed baking bowl with the whisks of a mixer until creamy. Add raspberries, mango cubes, four coarsely crumbled meringues and whipped cream. Gently stir everything together, pour into the springform pan and smooth out. Crumble the remaining meringues, mix with chocolate chips and sprinkle on top of the cake. Place in the freezer for at least 3 hours.

Good luck!

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