Put the raspberries, sugar and syrup in a bowl. Leave for half an hour.
In another bowl mix together the cheese, ginger and 110 grams chopped plain chocolate. Swirl the raspberry mixture through.
Line a loaf tin with clingfilm, leave lots of overhang.
Spoon the mixture into the tin, making sure the clingfilm covers the tin.
To serve, cut frozen icecream into slices and add extra berries and chocolate sauce! Bon Appetit!
- 400.0g frozen/fresh rasberries
- 140.0g caster sugar
- 1.0tsp rasberry syrup
- 460.0g marscarpone/cream cheese
- 25.0g finely chopped glace ginger
- extra berries
- chocolate sauce