Raid your storecupboard and turn chocolate biscuits into a delicious freezer cake recipe. Perfect for a dinner party!
Mix the crushed biscuits and butter together in a bowl until well combined. Press the biscuit mixture into a 25cm/10in loose-based, springform cake tin lined with greaseproof paper. Chill in the fridge for 20 minutes.
For the sauce, put the sugar and 75ml/3fl oz water into a saucepan and bring to boil. Stir in the raspberries and liqueur and remove from the heat. Once cooled, blend in a food processor until smooth. Pass through a fine sieve and set aside.
For the cake, mix the whipped cream, soured cream, mascarpone and sugar until smooth.
Fold in the almonds, raspberries and half of the raspberry sauce.
Spoon the mixture onto the biscuit base. Cover with foil and place into the freezer for six hours.
Remove the cake from the freezer and thaw for 20 minutes before plating. Cut a big slice and serve with the remaining sauce and some melted chocolate drizzled on top.
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