Layered Meringue Terrine

Smell of Rosemary – Layered Meringue Terrine - Top

A perfect combination of meringue cookies and ice cream enriched with Irish cream and coffee infused chocolate fudge makes this dessert irresistible. It very much reminds me of tiramisu, but with a much lighter texture. This frozen dessert is not very difficult to make, and it can be made a month ahead. You can make your components a day or two early and assembly really takes just a few minutes  This is best when you freeze it overnight, and the terrine is ready whenever you need it. This is a wonderful idea to crown your Easter dinner or any other spring gathering.

Smell of Rosemary – Layered Meringue Terrine - Ingredients


  • White Chocolate Cream (Click here for this recipe)
  • Coffee Cream (Click here for this recipe)
  • Coffee Chocolate Fudge (Click here for this recipe)

Line a 9 inch by 5 inch loaf pan with parchment paper; use more parchment than the size of the pan, so there is extra paper on both sides of the pan, which makes removal of the terrine from the pan easier. Spread a ½ inch thick layer of the White Chocolate Cream on the bottom of the pan.

Smell of Rosemary – Layered Meringue Terrine - Ready for Second Layer

Next spread a ½ inch thick layer of Coffee Cream and top it with 3 to 4 tablespoons of Coffee Chocolate Fudge. Swirl the Coffee Fudge into the Coffee Cream layer.

Smell of Rosemary – Layered Meringue Terrine - Assembly of Terrine

Repeat layers one more time. Wrap terrine tightly with plastic wrap, and place in freezer for at least 8 hours or overnight.

Smell of Rosemary – Layered Meringue Terrine - Terrine Ready to Freeze

Remove plastic wrap.  Using the extra parchment paper, unmold the frozen terrine from the pan.

Smell of Rosemary – Layered Meringue Terrine

Cut thick slices to serve.

Smell of Rosemary – Layered Meringue Terrine - Bottom

The terrine will store well in the freezer, covered in plastic, for a month.

Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.

Assembly time 15 minutes

Freeze time minimum 8 hours

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4 Responses

  1. This is the most amazing looking dessert. Probably the one I’ve most wanted from first sight lately. Sounds delicious!

  2. Diane Parish says:

    Hello, thank you for this recipe. I’ve been hunting around for an idea to use my expresso meringues. Could you please let us know where you have best results in where to add cookies and how many? also, I would imagine perhaps adding meringues to chocolate ice cream? Thank you Diane

    • Izabella Walker says:

      Hi Diane, In the Layered Meringue Terrine post, there is a recipe for White Chocolate Cream which uses meringue cookies. The proportion is about 1 cup of crumbled cookies to 1 cup of whipped cream with some melted chocolate or also the same proportion would be delicious with softened chocolate ice cream. I hope this answers your question.

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