Crunchy raspberry ripple terrine

A decadent dinner party pudding or family afternoon treat

  • Prep:25 mins
    No cook
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 284
  • fat 22g
  • saturates 11g
  • carbs 19g
  • sugars 19g
  • fibre 1g
  • protein 4g
  • salt 0.11g


  • 350g raspberries
  • 3 eggs
  • 100g golden caster sugar
  • 284ml pot double cream
  • 2 meringues shells, crushed into small pieces


Or why not try...
Making a low-fat fruit salad of raspberries, sliced mango and mint, tossed with some cranberry juice.


  1. Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.

  2. Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.

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