Zabaglione ice-cream cake

                  

•  Ingredients (serves 6)

  •  6 egg yolks
  •  1/4 cup marsala wine
  •  3/4 cup caster sugar
  •  750ml (3 cups) cream
  •  1 tsp vanilla extract
  •  1/2 cup icing sugar, sifted
  •  4 cups crumbled amaretto biscuit

  •  300g raspberries
  •  300g strawberries
  •  1 tbs lemon juice

  Method

  1. Line base and sides of a 23cm spring-form pan with non-stick baking paper and brush sides with melted butter.
  2. Place egg yolks, marsala and 1/4 cup caster sugar in a bowl over a saucepan of simmering water. Whisk until doubled in volume then chill over a bowl of ice. Beat cream until it forms stiff peaks, then beat in vanilla and icing sugar and fold into zabaglione mixture.
  3. Pour a quarter of the zabaglione mixture into the pan and freeze for 15 minutes. Top with a layer of amaretto biscuits then a layer of zabaglione. Freeze and repeat, finishing with a layer of zabaglione. Freeze for 4 hours.
  4. Place remaining caster sugar in a saucepan with 1/2 cup water and bring to the boil, stirring. Reduce heat to medium and simmer for 5 minutes. Set aside to cool slightly. Add raspberries. Place in a blender and whiz until a smooth puree. Strain and discard seeds then add strawberries and lemon juice.
  5. Pour the sauce over ice-cream cake and serve immediately.