frozen raspberry and white chocolate cream cake

Serves 6
Preparation time
Cooking time


  • 150g sugar
  • 60ml water
  • 6 large egg yolks
  • 150g white chocolate, chopped and melted
  • 2 teaspoons vanilla extract
  • 300ml chilled whipping cream
  • 2 punnets raspberries


  1. Line 22cm x 8cm loaf tin with plastic wrap
  2. Combine the sugar, water and egg yolks in large stainless steel bowl
  3. Place the bowl over a saucepan of simmering water
  4. Whisk for 5-8 minutes until mixture is thick and doubled in volume
  5. Remove from over heat, add the melted chocolate and vanilla extract and beat until cool
  6. Whisk the cream in another large bowl until stiff
  7. Gently fold in a large spoonful of the cream into the chocolate mixture
  8. Add the rest of the cream and fold through
  9. Chop 1 punnet of the raspberries and fold through the chocolate mix
  10. Spoon into the prepared loaf tin and place into the freezer
  11. Freeze for at least 12 hours
  12. To turn out, dip the tin into a sink of warm water and ease the cake onto a serving plate
  13. Place back into the freezer to harden
  14. Slice with a hot knife and serve with extra raspberries

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