CakeChristmas
CakeChristmas
Three square glazed cake squares, low layer ivory vanilla with meringue and high layer net pink raspberry, a wide bar of dark chocolate laid flat diagonally on each, edges a little soft real ice cream.
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Pop & Colored / Iced ice creams & desserts

Vanilla and Raspberry Ice-Cream Tray Squares

A recipe by CakeChristmas / Updated on 30 October 2026.

Two straight layers of ice cream take up in a square frame and then become nine cake squares; a black coated bar cuts each pink top diagonally.

9 pavers 6 x 6 cm, frame 18 x 18 cm height 5 cm / Ice and sorbet assembly; freezing

9Indicative portions
35 minPreparation
0 minBaking
6 h 45Rest & Cooling
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Two straight layers of ice cream take up in a square frame and then become nine cake squares; a black coated bar cuts each pink top diagonally.

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Original quantity: 9 servings.

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Preparation

  1. Line the frame placed on a dish in the freezer. Briefly soften the vanilla ice cream, add 40 g of coarsely broken meringue and spread on the bottom in a regular layer. Freeze for 45 minutes.
  2. Soften the sorbet in the refrigerator without letting it melt; spread over the vanilla in the second layer. Freeze 6 hours.
  3. Melt the dark chocolate and draw nine 6 x 1 cm flat bars on baking paper, with 3 g per bar. Take 30 minutes to cool. Keep the rest of the chocolate aside.
  4. Unmold, cut nine 6 cm squares with a hot wiped blade. Place a diagonally coated bar on each square and serve after 5 minutes. The remaining 20 g of meringue is served in a separate cup.

Preserve and Serve

7 days in the freezer at 18 °C, well packaged; do not refreeze a melted portion.

Baking tips for this recipe

  • Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
  • Prepare containers and utensils before starting mixes to follow the steps without interruption.
  • Watch the texture indicated at each step and respects the rest times before service or assembly.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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