entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: karin eriksson, part 2

by Grace Bonney

Swedish designer Karin Eriksson was one of our first contributors to the In the Kitchen With column. Her submission for Isabella’s Lentil Soup was a great success, and she has returned with a sweet recipe. She has chosen a Meringue and Raspberry Ice Cream Cake that’s very easy to make with few tools, and doesn’t require an oven– a great bonus for those of us experiencing a sweltering hot summer. This cake is great to try as one large cake or in individual portions, so get out your cute glasses or glass bowls and give it a try! For recipe advice, cookbook ideas, to let me know what you’d like to see on the column (We’re working on Vegan and Gluten Free!), and for many other things food related, follow me on Twitter and send a tweet!

About Karin (in her own words): I live and work in Stockholm, Sweden. My studio is located in a beautiful building from 1860 at the outskirts of Stockholm. Here I create my ceramics and I also have a shop called manos, where I sell my own work and other things that I love. manos also has exhibitions, right now we’re showing work from a collaboration I’m doing with illustrator Camilla Engman (images after the jump!). {Portrait by Nina Broberg]}

CLICK HERE for the full recipe after the jump!

Please note: This recipe contains raw egg.

Meringue and Raspberry Ice Cream Cake

1 2/3 cups whipped cream (400ml)

2/3 cups Greek yogurt (200ml)

1 egg yolk

3 tbl spoons powdered sugar

1 vanilla pod

zest of 1 lemon

1 bag of small ready made meringues

4,5 tbl spoons crushed dark chocolate –

alternatively chocolate sauce

raspberries (I’ve used fresh, but frozen ones are OK too for inside the cake)


Whisk the cream. Mix yogurt, egg yolk, powdered sugar, the content of the vanilla pod and the lemon zest (only the yellow, not the white). Turn the yogurt mix into the whipped cream. Spread 1/3 of the mix in a springform, approximately 10 inches in diameter. Cover with a layer of meringue and sprinkle over raspberries and crushed chocolate. Repeat with another layer of yogurt mix, raspberries and chocolate. End with a layer of yogurt mix. Cover with plastic and freeze for at least 4 hours. Place the cake in room temperature 15 minutes before serving. Decorate with raspberries.


[images above: karin’s collaboration with camilla engman (right)]

Why Karin chose this recipe:

This is a new summer favourite cake of mine. What else could it be with raspberries, chocolate and lemon in it? Having said that… the raspberries can be swapped for strawberries or another favourite berry and the chocolate can be exchanged for chocolate sauce (but this will make it much sweeter).

Enjoy it and make it your own – perhaps you will adore it with a few drops of limoncello or with some banana mixed in?

Suggested For You


  • YUM to that delicious recipe which I will definitely try my hand at and I am so loving the ceramics, especially the collaboration with Camilla Engman!! Wonderful post….one of my favourites so far! :)

  • yay for the soon to come vegan goodies! i make a vegan ice cream cake and this article reminded me that i haven’t made it yet this summer. it’s a crime!

    • hi rachel!

      i believe it’s the same thing as the whole bean, which you can buy in stores in little glass jars. they’re a little pricey, but soo flavorful and you can save them :)


  • Is there anything you could use as a substitute for the raw egg? I’m preggers & would love to try this recipe – save for the egg.


  • Neena, I’ve done a quick search to find a substitute for egg but haven’t found anything that sounds reasonable. I’d try it without the egg… I hope you’ll find egg-less meringue! I know they do exist. Good luck!

  • Hello–i tried to click on the link to the lentil soup recipe and it doesn’t appear to be working. anyone else have this problem?

  • I don’t think it’s the egg in the meringues that’s the problem, they are cooked. I think it is the raw egg. While I do a bit more consulting for you @NeenaJ, have a look at this site which has comprehensive info eggs and toward the bottom info on ‘cooking’ the egg yolk to be used raw.


    Alternatively, see if egg yolk substitute works, or leave it out and let us know how you fare!

  • OK! I did some cheating and asked Helen (Tartelette) about this recipe, and she replied: It’s the fat in the egg yolk that makes things thicken and bond together as they sit actually.
    Couple of things that could be done as a substitute:

    – you can skip the egg yolk altogether and still keep the thickness of the cream by making sure to use nicely thick Greek yogurt or by draining it in a layer of cheesecloth for a couple of hours.
    – you can add 2 teaspoons softened unsalted butter instead and it will help the cream set and thicken as it sits.

    Hope that helps!

    Thanks Helen!!

  • I’m making this amazing looking dessert tomorrow and am wondering…is there only one layer of meringue? In the second layer the recipe omits the meringue – just wondering if that was intentional?! Thanks for the perfect summer dessert.

  • Denise – you can another meringue layer but you should end with covering most of them with the yoghurt / cream mix. Enjoy!

  • Great party desert! looking good for summer but why not for xmas menu arrounf the fireplace? I will try it with cherries and a bit of almond tast over the merengue.