A stunning cake featuring layers of home made raspberry, chocolate and vanilla ice cream.


  • 2 vanilla pods

  • 500ml milk

  • 6 X Large egg yolks

  • 120g Perfect Sweet® xylitol

  • Raspberry Layer

  • 100g raspberry or strawberry puree

  • 30ml rosewater

  • 200ml cream

  • Vanilla Layer

  • 200ml cream

  • Chocolate Layer

  • 100g Dark Bitter Chocolate (Recipe on Website), or good quality sugar free dark chocolate, grated, plus extra to decorate

  • 200ml cream

  • Fresh berries to decorate


  • 1.

    Line the base of a 17cm spring form baking pan with baking paper.

  • 2.

    Open vanilla pods and scrape seeds, with the blunt side of a knife into a saucepan.  Add pods and milk and bring to the boil. Remove from heat.

  • 3.

    Using an electric beater, beat the egg yolks and xylitol in a bowl on high speed until pale and creamy.  Using a balloon whisk, gradually pour the boiling milk mixture over the egg mixture, while quickly whisking.  Remove pods.

  • 4.

    Pour mixture back into the saucepan and heat gently, stirring constantly until the custard thickens enough to coat the back of a wooden spoon.

  • Raspberry Layer:

  • 1.

    Pour 200ml of the custard mixture into a bowl, add the raspberry puree, rosewater and cream. Mix well and refrigerate.

  • Vanilla Layer:

  • 1.

    Pour in 250ml of the custard mix into another bowl.  Add the cream, mix well and refrigerate.

  • Chocolate Layer:

  • 1.

    Pour the remaining 200ml warm custard and the chocolate into a clean bowl and mix well.  Add the cream and mix again.  Refrigerate.

  • 2.

    Follow the instructions on your ice cream maker to first churn the Raspberry Layer.  Spoon into the prepared pan and smooth over with a spatula.  Freeze.

  • 3.

    Repeat for the Vanilla Layer then smooth mixture over the Raspberry Layer.  Freeze.

  • 4.

    Lastly, churn the Chocolate Layer.  Spoon on top of Vanilla Layer and freeze, preferably overnight.

  • 5.

    To serve, turn onto a serving dish and decorate with fresh berries and shaved chocolate.

  • Tip:

  • 1.

    If you cannot find sugar free chocolate and your lifestyle allows you to have a little sugar, you can use a good quality 70% dark chocolate.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 448kj
  • Fat Total 37g
  • Saturated Fat 22g
  • Protein 6g
  • Carbohydrate 30g
  • Sugar 13g
  • Sodium 64mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from Sugar Free Baking. To find incstore call 1300 768 783 or visit for further information.

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