Raspberry and shortbread ice-cream log with toasted marshmallow – Food & Home Magazine
This delicious raspberry and shortbread ice-cream log with toasted marshmallow is a festive and fun way to wrap up a holiday dinner.
Ingredients
- 3 large eggs, separated
- 60ml (¼ cup) castor sugar
- 300g mascarpone cheese, softened
- 5ml (1 tsp) vanilla extract
- 200g raspberries + extra, frozen, to garnish
- 200g butter-shortbread finger biscuits
- <h3>Marshmallow topping</h3>
- 4 egg whites, at room temperature
- 120g castor sugar
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