Raspberry Nougat Ice Cream Dessert

Line a 14cmx21cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.

Blend or beat the ricotta and sugar together until smooth. Beat the cream in a small bowl with an electric mixer until soft peaks form. Combine the ricotta mixture, nuts and nougat in a large bowl; fold in cream, then raspberries.

Spoon the mixture into the prepared pan, cover with foil and freeze until firm (about 4 to 6 hours).

Slice parfait then refrigerate for about 30 minutes before serving to allow it to soften slightly. Serve with my berry compote.

Berry Compote: Combine 300g raspberries and sugar in a medium pot and cook, stirring, over a low heat, until the raspberries are very soft.

Push the cooked raspberries through a sieve into a bowl; discard seeds. Just before serving, combine the raspberry puree and fresh berries in a medium bowl.