Categories: August

Ingredients

• 150g raspberries
• 50g icing sugar
• 4 tbsp blackcurrant cordial
• 250g mascarpone
• 142ml carton double cream
• 100g pink marshmallows, snipped into pieces using wet scissors
• 50g Cadbury's Crunchie Nuggets or 2 Curly Wurly bars, chopped
• 16 rectangular ice cream wafers

Directions

1. Empty the raspberries into a bowl and sieve over the icing sugar. Pour over the cordial and mash with a fork until pulpy. Stir in the mascarpone.

2. In a separate bowl, whisk the cream to soft peaks then fold into the raspberry mixture with the marshmallows and chocolate pieces. Cover and chill for 1 hour.

3. Using the chilled mixture, sandwich the wafers together. Eat straightaway, or wrap each in greaseproof paper and freeze for a few hours until firm – the wafers will soften as a result of freezing but the texture of the ice cream is worth the sacrifice.

4. Try crumbling a bar of flaky chocolate on to a plate then dip the 4 sides of the sandwich into the chocolate so it sticks to the filling.

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