Step 1

Line a loaf pan with parchment paper or plastic film.

Step 2

Start by layering one of the ice cream flavors on the bottom of the loaf. Freeze for 10 minutes.

Step 3

Spread the lemon curd, sprinkle some crushed Biscoff cookies and fresh raspberries.

Step 4

Continue with the second layer of ice cream and freeze again for 10 minutes.

Step 5

In the meantime combine crushed Biscoff cookies with the melted butter.

Step 6

Spread the mixture on top of the frozen ice cream and pat down. Freeze the dessert overnight.

Step 7

To make the meringue whisk the egg whites using a handled mixer until fluffy. Add the cream of tartar pinch of salt and slowly incorporate the sugar one spoon at the time and beat until glossy peaks.

Step 8

Unmold ice cream on a plate and cover completely with the meringue, using the back of a spoon to make swirly peaks.

Step 9

Use a torch to toast the meringue or preheat the oven at 425F and bake the dessert and bake until golden brown.

Step 10

Enjoy!