Place the raspberries and 2 tbsp of the
sugar in a small pan. Cook on a medium
heat until sugar dissolves. Simmer for
5 mins until thickened, then push through
a sieve into a bowl and discard the seeds
left in the sieve.
Place the eggs, egg yolks and remaining
sugar in a bowl. Whisk with an electric
whisk to combine, then place over a pan
of gently simmering water – make sure
the bowl isn’t actually touching the water.
Beat with the electric whisk for 3-4 mins
until thick and pale. Remove from heat
and continue beating until cool.
In another bowl, whisk the cream until
it forms soft peaks, then gently fold into
the cool egg mix until just combined.
Pour the mix into a shallow container
or dish that can be frozen.
Gently swirl the raspberry coulis
through, cover with cling film and freeze
for at least 6 hrs. Serve scoops in bowls
with sliced mango and extra raspberries,
or scoop into cones and top with
sprinkles for the kids.