Name: The-night-before frozen Christmas ice-cream cake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 800 gram square dark fruit cake; 550 gram frozen mixed berries; 1 litre good-quality vanilla bean ice-cream; 2 tablespoon brandy or rum; 1/2 teaspoon ground nutmeg; 1 1/2 teaspoon finely grated mandarin or orange rind; 1/4 cup (40g) dry-roasted almonds, chopped coarsely; 10 vanilla flavour mini meringue drops

The-night-before frozen Christmas ice-cream cake

This night-before frozen Christmas ice-cream cake is quick and delicious, and will have your guests coming back for more!

Ingredients

800 gram square dark fruit cake

550 gram frozen mixed berries

1 litre good-quality vanilla bean ice-cream

2 tablespoon brandy or rum

1/2 teaspoon ground nutmeg

1 1/2 teaspoon finely grated mandarin or orange rind

1/4 cup (40g) dry-roasted almonds, chopped coarsely

10 vanilla flavour mini meringue drops

Method

1.Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm beyond rim.

2.Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.

3.Remove ½ cup frozen red berries, cut any strawberries in half. Press strawberries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.

4.Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the pan; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.

5.To serve, transfer cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process.