Raspberry swirl frozen dessert

Recipe from: 5 April 2012
raspberry dessert

Ingredients 12
Servings 2
Minutes 06:00


Serving Change
  • 2/3
    packet of cracker crumbs or Eat Some More biscuits
  • 5
    castor sugar
  • 5
    castor sugar
  • 2
    butter- melted
  • 3
    eggs- separated
  • 1/4
  • 1
  • 1/8
    teaspoon salt
  • 1/8
    cream of tartar
  • 250
    plain cream cheese
  • 1 1/2
    whipping cream
  • 100
    melted chocolate for garnish


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.


Read more on: recipe  |  beer  |  dessert


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