Raspberry Ice Cream Log

1.

Line a 2 litre capacity rectangular mould with plastic wrap

2.

Whisk egg whites and caster sugar with raspberries in an electric mixer on high speed for 5 minutes, until stiff and tripled in volume

3.

In a large bowl, lightly whip the thickened cream.  Stir the ricotta into the whipped cream, then fold in nougat, glacé fruits and nuts

4.

Fold through the whipped egg white mixture and place in mould

5.

Freeze until firm (6 hours – overnight)

6.

To serve; remove the dessert from the mould, place on a decorative platter and garnish with fresh mixed berries, cherries and mint.