Recipe: Raspberry-lime coconut splice

Serves 8

300g frozen or fresh raspberries, plus extra to serve
225g caster sugar
Finely grated rind of 1 lime and 1 tbs juice
300ml pouring cream
200g Greek-style yoghurt
6 egg yolks
125g Arnott’s Coconut Delight biscuits or coconut macaroons, coarsely chopped

1. Grease a 10 x 25cm (1.5L-capacity) terrine tin and line the base with baking paper. Place 175g raspberries, 60g sugar and lime juice in a small saucepan. Stir over medium heat until sugar dissolves, then simmer for 5 minutes or until syrupy. Set aside to cool, then process in a food processor until smooth. 
2. Using an electric mixer, whisk cream and yoghurt until soft peaks form. In a separate bowl, use a clean electric mixer to whisk egg yolks and remaining sugar for 5 minutes or until very thick and pale. Gently fold yoghurt mixture and grated lime rind into egg-yolk mixture until combined. 
3. Scatter half the biscuits over base of prepared tin. Spoon over half the yoghurt mixture. Carefully top with raspberry puree, then place remaining whole raspberries in rows over puree. Top with remaining yoghurt mixture and scatter with remaining biscuits, then freeze overnight. Cut into slices and serve with extra raspberries.

Words, recipes & food preparation: Sophia Young. Photography: Scott Hawkins. Styling: Amber Keller.