100g golden caster sugar
284ml pot lactose/dairy free double cream
2 meringues shells, crushed into small pieces
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.
Whisk the lactose free 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.
Recipe adapted from: Good Food