Ingredients
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150g chocolate
1 kg strawberries/raspberries, fresh
400 g cream cheese
120g sugar
120 g meringue
4 bottles of Cremefine for whipping
2 packs of vanilla sugar
preparation
That is how it goes:

1. First mix the cream cheese with the sugar well and put the meringues in a freezer bag and crumble them coarsely with a rolling pin. Now chop the chocolate into small pieces and add it to the cream cheese cream with the meringue crumbs.
2. Now clean and dice the strawberries/raspberries and mix in carefully. Beat the cream with vanilla sugar until stiff and fold in.
3. Now put everything in a springform pan (26) and let it freeze for about 12 hours (preferably overnight).
   Finally, garnish the ice cream cake with strawberries and serve immediately.
   It is best to cut with an electric knife or a knife dipped in hot water. Other fruits also work, e.g. raspberries, currants, blackberries, blueberries, gooseberries, nectarines or plums.
   Bon appetit