Method

1 Line a round, 22cm springform cake tin with plastic wrap. Allow ice-cream to soften but not melt. Put one-third of ice-cream in base of tin, cover with half the raspberries then half the crushed meringue. Continue to layer ingredients in this way, ending with a layer of ice-cream. Cover tin with plastic wrap and freeze for 3-4 hours.
2 Remove torte from freezer, and turn out onto a large plate. Top with extra raspberries and cut into wedges to serve.