I make this Christmas cake every year, which is a made up mixture of a few different recipes. To stop the big yearly search, I’ll post it on here so I can find it again next Christmas!
100g dark chocolate, chopped
250g packet cream cheese
2/3 cup (150g) raw caster sugar
250ml thickened cream
150g frozen raspberries
50g pavlova nests, broken into 2cm pieces
500ml vanilla ice-cream
250ml raspberry sorbet
Extra dark chocolate melted or as shapes, to serve, optional
Extra raspberries to serve, optional
Mint leaves to serve, optional
1. Place the cream cheese, ricotta and sugar into a bowl and beat with an electric mixer for a few minutes. Add the thickened cream and beat for a 5 or so more minutes until mixture is smooth and thick.
2. Add broken pavlova nests, and scoops of ice-cream to the bowl. Scoop in small spoonfuls of sorbet and mix together with a large metal spoon until everything sticks together. (Don’t mix too much!)
3. Melt the chocolate in the microwave in 30 second bursts or over a double boiler. Quickly, but gently, swirl into the rest of the mixture so it creates little ‘choc chip’ surprises. Mix in the frozen raspberries.
4. Spoon into a tin, or tray or bowl lined with plastic wrap, or a silicon mould. (Sometimes I do it as a loaf, but this year I did it like a wreath, in a bundt tin.) Freeze at least two hours, or overnight. Upend on to a plate and let defrost for 10 mins or so. Decorate with more raspberries, melted dark chocolate, and mint. Enjoy! Lasts at least a month in the freezer, if you can make it that far…