In a bowl combine biscuits crumbs, butter and sugar, press into a cake tin 11-in X 7-in coated with cooking spray.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4-cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160°C or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes andset aside.
In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°.C Transfer to a small bowl. Beat on high until soft peaks form.
In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1-tablespoon juice. Set remaining berries and juice aside.
Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Using a paper piping bag,pipe chocolate for further decoration (optional) you may also
Suggested beer pairing: Castle Milk Stout
Reprinted with permission of
Citrum Khumalo.
