220 grams wine biscuits
70 grams pistachios, shelled and roasted
¾ cup of desiccated coconut, toasted
100 grams butter, melted
½ cup sweetened condensed milk
¼ teaspoon salt
1½ cups thick Greek yoghurt
250 grams cream cheese
2/3 cup sweetened condensed milk
½ teaspoon vanilla bean paste
1 cup frozen raspberries
Fresh raspberries and toasted coconut threads to serve
Line base and sides of a 20cm springform cake tin. In a food processor, blitz biscuits until crumbly, some small chunks will add texture to your base. Pour into a large mixing bowl.
Next, biltz pistachios until roughly chopped, add to mixing bowl. Add remaining base ingredients and mix until well combined.
Press into cake tin using the back of a spoon. Refrigerate for 30 minutes.
Place all frozen yoghurt ingredients in a food processor and blitz until smooth. Pour into cake tin and freeze for 6 hours or until solid. Remove cake from the freezer 15 minutes before serving to give it time to soften. Top with fresh raspberries and toasted coconut.