Homemade ice-cream wrapped in squidgy meringue and drizzled with tangy, fresh raspberry sauce, this is a fantastic make-head summer dessert.
Heat the oven to 150°C/130°C fan/Gas 2.
Make the raspberry sauce. Place the raspberries, sugar and lemon juice in a small pan over a low heat. Allow the sugar to dissolve, stirring occasionally, then increase the heat and boil for 10–15 minutes, again stirring occasionally, until the mixture is thick and jammy.
Pass the mixture through a sieve into a bowl and discard the seeds. Allow the sauce to cool.
Meanwhile, make the meringue. Whisk the egg whites in a stand mixer fitted with the whisk on a slow speed for 20 seconds. Add the sugar, 1 teaspoon at a time, whisking between each addition, until the meringue is thick and shiny. Keep whisking until it will hold stiff peaks.
Spread the meringue evenly over the prepared Swiss roll tin, then bake for 30 minutes, until it is crisp on top, but soft inside. Leave to cool in the tin on a wire rack for 10 minutes.
Lay a sheet of baking paper on top of a large sheet of foil and turn out the cooled meringue. Remove the baking paper from the base of the meringue and leave the meringue to cool completely.
Meanwhile, make the ice cream. Whisk the lemon zest, cream cheese, vanilla and condensed milk together briefly in a stand mixer fitted with the whisk. Add the double cream and whisk to soft peaks. Fold in 200g of the raspberries until evenly distributed, trying not to break up the fruit too much.
To assemble, spread half the raspberry sauce over the meringue, leaving a 1cm margin on each side. Spoon two thirds of the ice-cream mixture down the centre of the sauce layer. Cover the bowl with the remaining ice-cream mixture with cling film and place in the freezer.
Spoon the remaining raspberry sauce into the piping bag and snip the end. Pipe the sauce into the ice-cream mixture to create a ripple effect, reserving a little sauce for decoration. (Use a clip to seal the open ends.)
Using the baking paper to help you, roll the meringue from one long side over the cream, keeping the roll very tight. Wrap the foil layer around the roll, twisting the edges and ends of the foil tightly to seal. Place the wrapped roulade in the freezer overnight to set.
When you’re ready to serve, unwrap the roulade onto a serving plate and trim the ends to neaten. Drizzle some of the remaining raspberry sauce over the length of the roulade.
Using the ice-cream scoop, fill the waffle cones with a scoop of the frozen ice-cream mixture and drizzle over a little of the reserved raspberry sauce.
Place the filled ice-cream cones alongside and on top of the roulade to decorate, then dot with the remaining 100g of raspberries. Sprinkle over the freeze-dried raspberries to finish.