Raspberry Ice Cream Cake

1. melt butter in a saucepan at low temperature. Form biscuits in a freezer bag and crumble finely with a pastry roller. Mix the melted butter with the cookie crumbs in a baking bowl.

Line a loaf pan (25 cm long) with cling film. Spread the sponge crumbs evenly on the bottom of the mold and press until smooth. Place in the refrigerator to set for about 60 minutes.

3. select the raspberries. Rinse the lemon in hot water and dry. Grate the peel. Then cut the fruit in half and squeeze.

Mix the mascarpone with the juice of one lemon, sugar, curd cheese and rind until creamy. Whip the whipped cream until stiff and gently fold into the mascarpone and curd mixture with the raspberries.

Pour the cream into the prepared mold. Spread evenly over the ladyfinger mixture and spread smoothly. Place in freezer and freeze for at least 6 hours. Turn out the raspberry ice cream cake from the mold about 60 min before serving, remove the foil and put it in the refrigerator. Garnish with raspberries as well as mint leaves and bring to the table.

Time needed : Zub. 40 min, cooling 2 hours freezing 6 hours

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