Raspberry ripple ice-cream cake

Serves 6-8 Cakes, Bread and Pastries

Screen Shot 2019 06 19 at 16 20 54

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Ingredients

  • 10 chocolate wafer biscuits (around 52g), finely crushed
  • 2tbsp unsalted butter, melted
  • 360g raspberries, (thawed if using from frozen)
  • 1tsp freshly squeezed lemon
  • juice plus 1tsp grated zest
  • 3 large eggs
  • 2 large egg yolks
  • 1 vanilla bean, seeds scraped
  • 200g sugar
  • 360ml double cream

You will need

  • 1 x 21.5cm x 11cm loaf tin

Method

Line the bottom of your loaf tin with baking paper. Stir together the biscuits and melted butter and set aside. Place the raspberries, lemon juice and zest in a high-powered blender and purée until the mixture is completely smooth. Set aside until ready to use.

Combine the whole eggs, egg yolks, vanilla, sugar and a pinch of salt in a heatproof bowl set over a pot of simmering water so that the bowl doesn’t touch the water, and cook over a medium heat for 5 minutes, whisking the eggs constantly, until thick and pale. Remove from the heat and beat with an electric mixer for 2-3 minutes more, until thick and completely cool.

In a separate bowl, whip the double cream for around 2-3 minutes, until soft peaks form. Gently fold the egg mixture into
the cream, taking care to keep it light and airy. Pull out 480ml of the mixture, put it in a bowl, and fold in the raspberry purée until it is a uniform pink colour. Dollop the two mixtures in heaped ladlefuls, alternating between the vanilla and raspberry cream, into the prepared tin. You can leave it like this, for a more modern look, or else use a skewer or a thin knife to streak and marble the two creams together in places before it sets.

Cover tightly with cling film and freeze for around 1 hour, sat level, until it starts to firm up. When the semifreddo has set a bit (is not jiggly), sprinkle the buttered chocolate biscuit crumbs evenly over the top to make a crust, pressing them in just slightly.

Freeze for at least 2 hours and up to 2 days, until completely set.

To serve, dip an offset spatula into warm water and turn the cake out onto a chilled platter. Slice and serve within 5 minutes; return to the freezer until ready to serve up a second round.

Recipe from Every Day is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week by Sarah Copeland (Chronicle Books). Photography by Gentl & Hyers
Screen Shot 2019 06 19 at 16 20 54
Recipe from Every Day is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week by Sarah Copeland (Chronicle Books). Photography by Gentl & Hyers

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