RASPBERRY-RIPPLE CREAM CAKE Serves 8

1. WHIZZ 400g raspberries, 4tbsp icing sugar and juice of ½ lemon in food processor. 2. Whip 500ml double cream to soft peaks, fold in 400ml sweetened condensed milk and 1tbsp vanilla extract. Put half into a greased and lined 8in, loose-bottomed cake tin. 3. Drizzle in half the raspberry sauce and swirl it. Mix in the rest of cream mix and sauce. Dot with a few more raspberries. and freeze it. 4. Defrost for 15 mins, take out of tin, slice and serve.