- Preparation
- 20 min
- Cooking
- 5 min
- Chilling / resting
- Freeze at least 8 hr
- At service
- 5–10 min softening
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 250 g raspberries
- 30 g caster sugar
- 300 ml double cream
- 150 g sweetened condensed milk
- 1 tsp vanilla extract
Method
- Simmer raspberries and sugar for 5 minutes, mash, then cool completely. Sieve if you prefer a smooth ripple.
- Whip cream to soft peaks. Gently fold in condensed milk and vanilla.
- Layer cream and raspberry sauce in a lined small loaf tin, swirling lightly. Cover and freeze for at least 8 hours.
- Let soften briefly before slicing. Return unused portions to the freezer promptly. This is an egg-free adaptation for kitchen testing.
Make ahead
Make up to a week ahead and keep frozen. Scale into additional tins so the slices stay manageable.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.