Sunshine berries

Raspberry & dark chocolate cheat’s ice cream terrine

For a dessert that’s incredibly easy, with ice cream that doesn’t need churning, you must try this terrine. It’s layered with crisp dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead, ready to take out of the freezer when you want to impress. Liberty Mendez

SERVES 8-10 PREP 20 mins plus at least 8 hrs freezing COOK 3 mins EASY V G

225g raspberries
1 tbsp caster sugar
½ lemon, juiced
400ml double cream
1 tbsp vanilla paste
275g condensed milk
200g dark chocolate, melted and cooled slightly, plus extra for topping

1 Line a 900g loaf tin (ours was 9cm x 20cm x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.

Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through