Raspberry and shortbread ice cream log with toasted marshmallow

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!

Raspberry and shortbread ice cream log with toasted marshmallow
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Serves: 12 Prep Time: 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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.

Raspberry and shortbread ice cream log with toasted marshmallow