Prep:  15 mins plus 15 hours freezing
Serves:  8
Average: 3.8 (10 votes)
Recipe by: Perfect Italiano
This light ricotta frozen dessert recipe is great for summer parties

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Frozen Ice Cream Log
Frozen Ice Cream Log
Frozen Ice Cream Log
  1. Line a 2 litre capacity rectangular mould with plastic wrap
  2. Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume
  3. Stir the Ricotta into the whipped cream and fold in nougat, glace fruits and nuts
  4. Fold through the whipped egg white mixture and place in mould
  5. Freeze until firm (6 hours - overnight)
Tips & Hints:
  • To serve, unmould the dessert onto a decorative platter and garnish with fresh mixed berries, cherries and mint.
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