Quick & Easy

Papaya with raspberry meringue ice-cream

Papaya with raspberry meringue ice-creamAustralian Women's Weekly



1.Beat the cream in a small bowl with an electric mixer until soft peaks form. Fold in 3/4 of the meringue and raspberries, and spread into a loaf pan or medium freeze-proof container. Top with remaining meringue and raspberries.
2.Cover; freeze for 6 hours or until firm.
3.Cut the papaya in half length ways. Scoop out the seeds.
4.Serve the scooped ice-cream in the papaya halves.

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