Ingredients Jump to Instructions ↓

  1. 2 punnets raspberries

  2. Icing sugar

  3. 300g lady finger biscuits (or boudoir biscuits or sponge fingers)

  4. 250ml coffee, Frangelico or chocolate liqueur

  5. than 250ml)

  6. 4 medium egg yolks, at room temperature

  7. 100g caster sugar

  8. 300ml cream, lightly whipped

  9. 150g mascarpone

  10. 1 1/2 tsp vanilla extract

  11. 1/2 cup toasted, skinned hazelnuts, chopped

  12. 50g dark chocolate (70%), coarsely grated

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. From Taste magazine, December 2009.


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