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Ingredients
- 3/4 package shortbread cookies, crumbled
- 1/2 cup melted butter
- 2 eggs, separated
- 1 lb cream cheese
- 1/2 cup icing sugar
- 1 cup whipping cream
- 1 tsp almond extract
- 1 litre of raspberry juice
- Fresh raspberries
- Grated chocolate
Preparation
Step 1
Mix shortbread crumbs and butter and place in 9" springform pan. Whip cream cheese, egg yolks and icing sugar until smooth, slowly add raspberry juice and mix. Whip egg whites and fold into mixture using a whisk. Whip cream and add almond extract. Fold into raspberry mixture with spatula. Freeze for 6 hours. Soften for 5 minutes. Serve with fresh raspberries and grated chocolate on top.