Raspberry ripple ice-cream cake

Serves 6-8 Cakes, Bread and Pastries

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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.