A beautiful and delicious dessert that hits the spot! Guaranteed to please every guest!
- 2 cups cream
- 345ml condensed milk
- 1/3 cup frozen mixed berries, thawed, pureed
- 150g raspberries
Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper. Using an electric beater, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight. Remove from freezer and gently ease cake out of pan. Place on serving plate. Scatter over raspberries. Sit at room temperature for 5 minutes before cutting into wedges to serve.