

A stunningly beautiful, but surprisingly simple showstopper dessert ideal for an Aussie summertime Christmas.
Cook Time: 30 minutes plus setting time | Serves: 10
Ingredients
2 litres vanilla ice-cream
1 cup freeze dried berries such as strawberries, blueberries, cherries, raspberries, plus extra for garnish
250g Butternut Snap biscuits or similar
90g unsalted butter, melted
1 egg white
1 cup caster sugar
600g mixed fresh berries (raspberries, strawberries, blueberries, cherries with stalks attached)
Method
- Line the base and sides of a 20cm round springform tin with baking paper.
- Remove the ice-cream from the freezer and allow it to soften but not melt.
- Blitz the biscuits until they resemble fine breadcrumbs. Add the melted butter and mix until well combined.
- Put the biscuit mixture into the bottom of the springform pan and push down with the back of a spoon to flatten.
- Place softened ice-cream in a large mixing bowl and gently stir through half of each type of berries.
- Spoon the ice-cream on top of the biscuit base evenly. Smooth to flatten the top with the back of a spoon. Cover the top with baking paper or clingfilm and place in the freezer to set overnight.
- To decorate, whip egg white until stiff peaks form and place caster sugar in a bowl. Brush each piece of fresh fruit with the egg white and then sprinkle with sugar. Place on a tray lined with baking paper to dry. They will harden in a couple of hours.
- When ready to serve, remove the ice-cream cake from the freezer, unmould from the springform tin, place on a serving plate and top with the sugared berries. Dust with freeze dried berries, if using, and serve.
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