Ice cream raspberry ripple cake

Be inspired by the Great British Bake off and try this delicious Ice cream raspberry ripple cake

Serves: 8  Prep Time: 10 minutes Cook Time: 0 minutes
Difficulty: Easy 


1 individual Flan Case, Medium, (18cm)
9 finger Sponge Finger
500 g Low Fat Ice Cream, slightly softened
300 g Raspberries, crushed, plus 100g to decorate
​100 g Marshmallows


  1. Line a deep, loose-bottomed 18cm (7in) cake tin with cling film. Trim the raised ridge from the flan case so that you have a flat circle of sponge. Drop the sponge circle into the base of the prepared cake tin (discard the trimmings). Halve the Savoiardi biscuits and line the edge of the cake tin with them.
  2. Spoon the ice cream into a bowl and very gently push the crushed raspberries in. Chop a third of the marshmallows and add them to the bowl. Mix ever so slightly so that you have a marbled effect. Spoon into the cake tin and level off the top. Return to the freezer for 2 hours or until needed.
  3. To serve, carefully remove from the tin and peel away the cling film. Place on a serving platter, scatter with the remaining marshmallows and the extra raspberries and serve.