Almond and raspberry frozen puddings

Beat eggs and sugar in a small bowl with an electric mixer for about 5 minutes or until the mixture is very pale and fluffy. Transfer to a large bowl.

Beat cream, extract and liqueur in a small bowl with an electric mixer until soft peaks form. Gently fold cream mixture into egg mixture with nuts and frozen raspberries.

Divide the mixture among 8 x ¾-cup (180ml) capacity moulds. Cover; freeze overnight or until firm.

Wipe moulds with a hot damp cloth and turn out onto serving plates. Spoon melted chocolate over top; serve with raspberries.

Cook's note Vienna almonds (candied or glazed) are available from delicatessens, health food stores and good confectionery shops.

Photography by Brett Stevens.