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Don't be fooled by appearances. This dessert couldn't be easier. Vanilla ice cream, pistachios and crisp purchased meringues match wits with a triple threat of raspberry sorbet, jam and fresh fruit. Such an effortlessly glamorous dessert shouldn't taste this good.

Source: Midwest Living


Recipe Summary

15 mins
8 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Place ice cream and sorbet in refrigerator until slightly soft, about 15 minutes.

  • Meanwhile, coat a 9-inch loaf pan with cooking spray. Cut a piece of parchment paper 9 inches wide and 15 inches long. Fit paper into pan so that paper hangs over the long sides of the pan. (Crease paper with the blunt end of a knife so it fits in neatly.)

  • Randomly fill pan with 2- to 3-tablespoon scoops of ice cream and sorbet, using a different spoon for each and occasionally pressing lightly with backs of spoons to remove air pockets. As you fill the pan, periodically pause to sprinkle and drizzle in some of the 1/2 cup pistachios and raspberry jam. (You should use all the pistachios and jam by the end, and end with a layer of ice cream.) Tap the pan on the counter a few times before covering with plastic wrap. Freeze until solid, at least 8 hours or up to 5 days.

  • To serve, remove plastic and run a thin knife or spatula along short ends of pan. Invert onto a chilled serving platter and remove paper. Decorate with raspberries, additional pistachios and meringues.

Nutrition Facts

454 calories; fat 23g; cholesterol 98mg; saturated fat 12g; carbohydrates 56g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 46g; protein 7g; vitamin a 793.5IU; vitamin c 7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.2mg; folate 20.9mcg; vitamin b12 0.4mcg; sodium 124mg; potassium 329mg; calcium 147mg; iron 1.2mg.