Frozen Raspberry Cream Bars

1. 1

   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.

2. 2

   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.

3. 3

   Transfer the mixture to the prepared loaf pan and level the surface. Freeze for at least 4 hours or overnight.

4. 4

   Heat a frying pan, add the hazelnuts and dry toast, tossing for 1-2 mins until golden. Remove and set aside to cool.

5. 5

   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.

No additional tips available.