Add a festive twist to your Christmas dessert table with this Raspberry and Shortbread Ice Cream Log. Topped with a golden, toasted marshmallow layer, this show-stopping dessert combines creamy mascarpone, tart raspberries, and crumbly shortbread for an indulgent treat that’s deceptively easy to prepare. Perfect for serving 12, it’s a holiday crowd-pleaser that will leave everyone in awe!
Ingredients
- 3 large eggs, separated
- 60 ml caster sugar
- 300 g mascarpone cheese, softened
- 1 tsp vanilla extract
- 200 g raspberries, plus extra to serve
- 200 g butter shortbread fingers
- For the Marshmallow topping:
- 4 egg whites, at room temperature
- 120 g caster sugar
Instructions
- Line a standard loaf tin with greased cling film.
- Beat egg yolks and sugar with electric beaters until pale (see tip*).
- Add mascarpone and vanilla and beat until smooth.
- Beat egg whites in a separate bowl until soft peaks form, then gently fold into mascarpone.
- Spoon the mixture into the mould, scattering the berries into the mixture as you go, top with the shortbread fingers, then cover and freeze 4 hours or until firm.
- When ready to serve, dip the mould once into boiling water then turn out onto a plate. Keep frozen until ready to serve.
- To make the marshmallow topping, whisk the egg whites in a bowl set over a pot of gently simmering water until soft peak stage.
- Add the sugar gradually and beat until completely dissolved and the marshmallow is hot to the touch.
- Remove from the heat and beat until cool.
- Spread or pipe onto the ice cream. Just before serving, brown the meringue using a blowtorch. Garnish with extra frozen berries.
Notes
TIP
*If you're concerned about serving raw egg to the elderly, pregnant women or very young children, then do this step over a pot of gently simmering water.
