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Raspberry Swirl
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients
- 2/3 cup
- 2 Tbsp
- 5 tsp
FOR FILLING
- 3 large
- 1 ¼ cups divided
- 1 cup divided
- 1/8 tsp
- 1/8 tsp
- 8oz
- 1½ cup
- 10 oz
Method of Preparation
- Combine the cracker crumbs, sugar and butter in a small bowl.
- Coat an 11 in x 7 in dish with cooking spray and press the mixture into it.
- Cover and refrigerate for at least 15 minutes.
- To prepare the filling, combine in a small sauce pan egg yolks, ¼ cup water, ½ cup sugar and salt. Cook over low heat and stir until the mixture reaches 160⁰ or is thick enough to coat the back of a metal spoon.
- Cool quickly by placing the pan in a bowl of ice water, stir for 2 minutes and set aside.
- Heat a small heavy saucepan over low heat; add in the egg whites, cream of tartar, remaining water and sugar.
- Using a portable mixer beat on low speed until the mixture reaches 160⁰.
- Transfer to a small bowl and beat on high until soft peaks form.
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in the egg yolk mixture.
- Fold in whipped topping, then egg mixture.
- Drain the raspberries, reserving 3 Tbsp of the juice.
- Now crush half the berries with 1 Tbsp of juice in a bowl and set aside the remaining berries and juice.
- Spread a third of the cream cheese mixture over the crust; spoon half the crushed berry mixture on top.
- Repeat layers and cut through using a knife to swirl raspberries.
- Top with remaining cream cheese, sprinkle reserved berries and drizzle with remaining juice.
- Cover and place in freezer for 5 hour or until firm.
- To serve remove from freezer 15 minutes prior to cutting.
- 45 min
- 20 min
- 12
- oz
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