Raspberry and White Chocolate Ice Cream Cake
Julie´s Family Kitchen
Julie´s Family Kitchen
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  • 600 ml double cream
  • 12 meringue nests (145g approx)
  • 1/2 teaspoon vanilla extract
  • 150 g frozen raspberries plus fresh raspberries for serving
  • 100 g white chocolate chips
  • 2. In a bowl whip the double cream until you reach the soft peaks stage, then stir in the vanilla extract



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