Raspberry Ice Cake

Ingredients

• 50 g Pistachios
• 2 tbsp pistachio syrup
• 200 g Raspberries
• 1 untreated lemon
• 250 g cream cheese
• 250 g quark
• 70 g sugar
• 1 Tbsp vanilla sugar
• 150 g white couverture chocolate
• 3 eggs
• 20 ml raspberry liqueur
• 300 ml whipping cream
• 5 ladyfingers

Instructions

1. 1.

   Finely chop the pistachios in a food processor and mix with the syrup. Blend the raspberries into a puree. Wash the lemon hot, grate its zest, and squeeze out the juice. Whisk the cream cheese with quark, sugar, and vanilla sugar until smooth; fold in the lemon juice and zest.

2. 2.

   Melt the white chocolate over a gentle simmering water bath. Separate the eggs; beat the yolks with raspberry liqueur over the same water bath until creamy. Remove from heat and stir in the melted chocolate. Whip the chocolate mixture in ice water, then fold into the cheese cream. Beat the whipping cream and egg whites separately to stiff peaks and fold both into the cheese base.

3. 3.

   Line a springform pan with cling film. Spoon some of the cheese cream into the pan, break ladyfingers roughly, spread them over the cream, drizzle 1–2 tbsp raspberry puree and pistachio syrup. Repeat layers with more cream, berries, and pistachios. Finish by gently swirling the layers with a fork to create a marbled effect. Chill in the freezer for at least 5 hours.

4. 4.

   Take the ice cake out of the freezer about 10 minutes before serving; pour onto a plate, release the form, and remove the film.

5. 5.

   Serve garnished with fresh raspberries, pistachios, and macarons as desired.