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Export 6 ingredients for grocery delivery
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!
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