Preparation

1. To prepare the bowl for freezing, line with cling wrap, leaving overhang to cover the top. Scatter a layer of chopped pistachios and frozen raspberries and white choc chips over the base (this becomes the top once unmoulded). Set aside.
2. To make raspberry–rose swirl sauce, in the food processor, blend 1½ cups raspberries sugar and water until smooth. Strain to remove seeds if desired. Stir in rose syrup/ rosewater. Chill.
3. In a large bowl, beat the egg yolks, ½ cup sugar and vanilla using the hand mixer until pale, thick and creamy. In a clean bowl, use the hand mixer to whip egg whites for 1 minute. Add remaining ¼ cup sugar gradually and beat to stiff, glossy peaks.
4. In another bowl, whip the cream to soft peaks (not too firm). Add rose syrup if using.
5. Gently fold the whipped cream into the egg yolk mixture. Then fold through the egg whites in 2–3 additions until just combined and smooth. Add white choc chips, pistachios and fold through. Lastly, fold through frozen raspberries.
6. Pour the mixture into the previously prepared bowl (in step 1). Smooth the top, fold over the cling wrap and freeze for at least 6 hours or overnight.
7. To unfold from the bowl and serve, dip the base of the tin in warm water for a few seconds. Invert onto a chilled serving plate. Cut into serving slices and drizzle raspberry sauce over the top. Garnish with raspberries, pistachios, or rose petals.