Marmalade and Raspberry Millefeuille

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 5 oz. (150 g.) homemade marmalade
  • 3 oz. (75


Line biscuit moulds with grease proof paper. Boil the sugar and water slowly until soft ball.

Whisk egg yolks over hot water until ribbon stage. Pour the sugar in slowly, whisking all the time. Remove from heat and beat till cold.

Work in marmalade and fold in the cream and the lightly whipped egg whites. Pour into biscuit moulds. Place in deep freeze for 24 hours.