Hazelnut & raspberry ice cream cake

Hazelnut & raspberry ice cream cake Put 1 punnet raspberries in a bowl and carefully stir through 1 Tbsp icing sugar. Leave for 30 minutes, stirring occasionally.

Line a 23cm round x 4cm deep cake tin with plastic food wrap. Cut most of the lady fingers in half to form 2 short pieces. Steep in liqueur for 1 minute, then remove to a plate. Line sides of tin with biscuits, rounded end facing down. To hold sides in place, wedge whole biscuits on base. Once sides are secure, remove biscuits from base, steep in liqueur then place, sugar side down, to line base of tin. Plug any gaps with small pieces of biscuit.

In a bowl, whisk egg yolks and caster sugar together until pale and very thick (about 7 minutes). Gently mix cream into mascarpone in a separate bowl. Fold cream and mascarpone into egg yolks and sugar, along with vanilla extract, hazelnuts, chocolate and sweetened raspberries. Spoon mixture into tin. Freeze.

Once dessert is set, cover the top with more biscuits dunked in liqueur. Cover and return to the freezer. Before serving, transfer to the fridge for 1 hour to soften.

To serve, invert cake onto serving plate, remove tin and plastic wrap. Put a mound of raspberries in the centre of the cake and dust them with icing sugar.

From Taste magazine, December 2009.