|Chocolate ice cream||4 Fluid Ounce, slightly softened (About 1 Quantity)|
|Caster sugar||90 Gram|
|Kirsch||30 Milliliter (2 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Stale chocolate cake crumbs/Stale pumpernickel||50 Gram, finely ground|
|Whipping cream/Double cream||150 Milliliter, whipped|
|Egg white/Whipping cream, whipped||1 , stiffly beaten double (To Decorate)|
Chill a 1.2 litre/2 pint bombe mould in the freezer, then line with the softened ice cream, smoothing it to make a neat cavity.
Return to the freezer.
To make the filling, whisk the egg yolks and sugar in a heatproof bowl placed over a pan of barely simmering water, until the sugar is dissolved and the mixture falls off the whisk in a thick ribbon.
Remove from the heat, place the bowl over ice and beat until cool.
Beat in the Kirsch, lemon juice and cake crumbs or pumpernickel.
Reserve a few raspberries for decoration and fold in the rest, then the whipped cream, and gently fold in the beaten egg white, Fill the mould with the raspberry mixture, place a round of greaseproof paper on top and cover with the lid.
Freeze for about 4 hours.
To unmould, remove the lid and greaseproof paper, place mould in warm water for one minute, then invert it on to a chilled serving plate.
Remove the mould, decorate with whipped cream and raspberries, and leave to soften in the refrigerator for 15-30 minutes before serving.