Blueberry and Mango Meringue Ice Cream Cake

Ingredients

250 g Butternut Snap biscuits, broken
50g butter, melted
500 g tub of blueberry sorbet
1 L Passionfruit Pavlova ice cream
500 g mango sorbet
4 meringue nests, coarsely crushed
Sliced mango, to serve
Blueberries, to serve
Fresh passionfruit pulp, to serve

Method

Grease a 20 cm (base measurement) springform pan and line the base and side with baking paper.

Place the biscuits in a food processor and process until finely crushed. Add butter and process until well combined. Spoon into the prepared pan and press firmly over the base. Place in the freezer for 15 minutes or until firm.

Remove the blueberry sorbet from the freezer and set aside for 10 minutes or until softened slightly. Spoon the sorbet into the prepared pan, pressing down to form an even layer. Smooth the surface. Place in the freezer for 20 minutes or until firm.

Remove the pavlova ice cream from the freezer and set aside for 10 minutes or until softened slightly. Transfer to a large bowl. Add the meringue and gently fold to combine. Spoon over the blueberry sorbet, pressing down to form an even layer. Smooth the surface. Place in the freezer for 20 minutes or until firm. Repeat with mango sorbet.

Cover the surface with plastic wrap and place in the freezer for 6 hours or until firm.

Just before serving, transfer the cake to a serving plate. Top with mango, blueberries and passionfruit. Cut into wedges and serve immediately.

Credits: Coles

Photo Credits: Coles