Berry and chocoletta ripple ice cream loaf

Berry liqueur coulis

• 80 g sugar
• 200 g fresh raspberries or frozen raspberries (see Tips)
• 45 g liqueur berry flavoured

Ice cream layer

• 120 g dark chocolate (70% cocoa) broken into pieces
• 3 egg whites
• 100 g icing sugar
• 600 g pouring (whipping) cream (see Tips)
• 2 tsp natural vanilla extract

Chantilly cream

• 200 g pouring (whipping) cream (see Tips)
• 30 g icing sugar
• 1 tsp natural vanilla extract
• dark chocolate (70% cocoa) curls, to decorate