Raspberry Ice Cream Cake - cooking recipe

Ingredients

9 oz butter
10 oz lady fingers, smashed into crumbs
1 2/3 cup heavy cream
1 tsp vanilla extract
1 1/2 cup 2% milk
1 None vanilla pod, seeds scraped out
1/2 cup sugar
1 packet vanilla pudding powder
9 oz mascarpone
1 lb raspberries
3 oz white chocolate, grated

Preparation

To make the crust, melt the butter and combine with the lady finger crumbs. Press into the bottom of a lined 10 inch spring-form cake pan and chill for about 30 minutes.
Whip half of the cream and vanilla extract until stiff. Transfer to the chilled base, smooth the top and put in the freezer for about 1 hour.
Meanwhile, mix together 1/4 cup of milk, vanilla seeds, 1/4 cup of sugar and vanilla pudding powder until smooth. Bring the rest of the milk to a boil, pour in the pudding mix, remove from the heat and stir until smooth then allow to cool.
When cooled, whisk in the mascarpone until smooth. Whip the remaining cream until stiff and fold in. Remove the cake from the freezer then pass the mixture through a ricer onto the top of the cake in a circular motion, making a dome of 'spaghetti'. Return to the freezer for 5 hours.
Let the cake thaw for about 1 hour in the fridge before serving. To serve, puree 12 oz of the raspberries and the rest of the sugar, pass through a sieve then drizzle on top of the cake and sprinkle with grated white chocolate. Decorate the edge of the cake with the remaining raspberries.