Kids will love this fun treat recipe packed with their favourite things
Takes 20 minutes to make, plus chilling or freezing
1. Empty the raspberries into a bowl and sieve over the icing sugar. Pour over the cordial and mash with a fork until pulpy. Stir in the mascarpone.
2. In a separate bowl, whisk the cream to soft peaks then fold into the raspberry mixture with the marshmallows and chocolate pieces. Cover and chill for 1 hour.
3. Using the chilled mixture, sandwich the wafers together. Eat straightaway, or wrap each in greaseproof paper and freeze for a few hours until firm - the wafers will soften as a result of freezing but the texture of the ice cream is worth the sacrifice.
Tip: Try crumbling a bar of flaky chocolate (or toasted desiccated coconut or chopped nuts) on to a plate then dip the 4 sides of the sandwich into the chocolate, coconut or nuts so it sticks to the filling.
© delicious. magazine
Try a fun, frothy sparkler. Asti or Clairette di Die capture the essence of this recipe.
24g fat (15.2g saturated)
Contributed by delicious. magazine
The best chefs on TV and over 6,000 recipes