The creaminess of this dessert spiked with the tartness of the raspberries will make this dessert a firm favourite in your recipe collection. You can prepare it ahead of time so it’s ideal for entertaining. And it looks terrifically impressive!
- 2/3 of a packet of crackers or Eat Some More biscuits, crumbed
- 30 ml butter, melted
- 25 ml castor sugar
- 3 eggs, separated
- 125 ml water
- 250 ml sugar
- 0, 6 ml (1/8 teaspoon) salt
- 0, 6 ml (1/8 teaspoon) cream of tartar
- 250 g unflavoured cream cheese
- 375 ml whipping cream
- 300 g frozen raspberries
- Chocolate to garnish
In a bowl, combine the biscuit crumbs, melted butter and castor sugar.
Press into an 11” x 7” cake tin that has been coated with cooking spray.
For the filling, combine the egg yolks, 60 ml water, 125 ml of the sugar and the salt in a small, heavy saucepan.
Cook over a low heat, stirring continuously, until the mixture reaches 160 degrees, or is thick enough to coat the back of a metal spoon.
Cool quickly by placing the saucepan in a bowl of ice water, stirring for 2 minutes.