Melt chocolate
Put 175g raspberries into a pan with the lemon juice and sugar
Heat gently and simmer for approx. 3 mins, until the fruit has softened slightly
Whiz in food processor until smooth
In a large bowl whisk double cream, condensed milk and vanilla paste until soft peaks form
Pour in raspberry puree
Stir carefully as it is simply to ‘marble’ the cream
Place remaining raspberries in the base of the cake tin
Spoon over a third of the cream mixture and level out
Drizzle over half the chocolate
Spoon over third of cream, level
Drizzle over remaining chocolate
Top with remaining cream
Cover
Freeze for at least 8 hours
Sit for 10mins out of the freezer before serving
Using the clingfilm/paper, tip on to serving plate
Remove paper
Drizzle over chocolate, a few raspberries and a light dust of icing sugar
Enjoy!!
