Frozen Raspberry Cream Bars - cooking recipe

Ingredients

3 medium eggs, separated
1/2 cup powdered sugar
1 1/8 cup sour cream
1 cup heavy cream
14 oz raspberries (about 3 cups)
2 tbsp sliced hazelnuts
4 tbsp raspberry sauce

Preparation

Line a 9 x 5 inch (1.5 pint) loaf pan with clear plastic wrap. In a large bowl set over a saucepan of hot water, whisk the egg yolks with the powdered sugar and 2 tbsp hot water. Beat until thickened, then set the bowl over a saucepan of ice-cold water. Continue to whisk until the mixture has cooled and is a creamy consistency. Stir in the sour cream.
Beat the cream until soft peaks form. Beat the egg whites until stiff. In alternate spoonfuls, fold the whipped cream and egg whites into the egg yolk mixture. Stir in 7 oz of the raspberries.
Transfer the mixture to the prepared loaf pan and level the surface. Freeze for at least 4 hours or overnight.
Heat a frying pan, add the hazelnuts and dry toast, tossing for 1-2 mins until golden. Remove and set aside to cool.
Invert the parfait onto a board or serving platter. Cut 4 thick slices, then halve diagonally. Divide between 4 serving plates (re-freeze the remaining parfait - it can be kept for up to 1 month). Decorate with the hazelnut slices, and the remaining raspberries drizzled with the raspberry sauce.