- Pour the double cream, condensed milk and rose water into a mixing bowl and whisk into soft peaks. Add 200g of the raspberries and fold together.
- Chuck the remaining raspberries into a metal sieve and place over a bowl. Using the back of a dessert spoon, squish the raspberries so all the juices collect in the bowl.
- Add half of the raspberry juices into the cream mixture and fold together very lightly. Transfer to a loaf tin. Spoon over the remaining juices and ripple over the top with a spoon. Freeze for 6 hours or overnight. Serve immediately with raspberry sauce if using and the meringues crushed over the top.
600ml double cream
397g tin of condensed milk
1 tbsp rose water
Raspberry sauce to serve