Spoon half the ice cream mixture into a
freezer-proof container and freeze for 1 hour. Puree the raspberries,
then pass through a sieve (strainer) to remove the seeds. Stir into
the other half of the ice cream. Pour into a freezer-proof container
and freeze for 1 hour.
Place a 1 liter pudding basin in the freezer. Whisk both ice creams
with a fork to break up the ice crystals and freeze again for 1 hour.
Whisk thoroughly again. Fold the crushed meringue into the vanilla
mixture. Press into the base and up the sides of the chilled basin to
form a shell of vanilla ice cream. Pack the raspberry mixture into the
centre. Cover and freeze again until firm. Transfer to the fridge 30
minutes before serving. Dip the basin briefly in hot water, then turn
out on to a serving plate. Serve straight away.