Curtis Stone’s Raspberry & Chocolate Ripple Ice-Cream Cake

Method

1. Lightly spray a 24cm springform pan, with at least 6cm high sides, with non-stick cooking spray.
2. In a medium saucepan over medium heat, bring 300g of the raspberries, ⅔ cup (150g) of the sugar, lemon juice and vanilla to a simmer. Simmer, stirring frequently, for 18 mins or until mixture thickens. Transfer the raspberry mixture to a shallow container. Cover and refrigerate until cold.
3. Meanwhile, in a small bowl over a saucepan of simmering water, stir 80g of the chocolate and the butter until melted and blended. In a food processor, process the biscuits into very fine crumbs. Add the chocolate mixture and a pinch of salt and pulse until moistened. Press crumb mixture evenly onto the base and 4cm up the side of prepared pan. Freeze for 10 mins to harden crust.
4. Spread half the ice-cream over crust to cover the base. Spoon the raspberry mixture over ice-cream. Sprinkle half the remaining chocolate over the raspberry mixture. Top with remaining ice-cream and chocolate. Using a butter knife, swirl ice-cream and raspberry mixture to create a marbled look. Smooth the top. Cover and freeze for at least 8 hours or until firm.
5. Carefully run a knife between the crust and the side of the pan to loosen, then remove ice-cream cake from pan and transfer to a serving platter. Return to freezer while you make the meringue.
6. In a medium bowl over a saucepan of simmering water, using an electric hand mixer, beat egg whites and remaining sugar constantly for 3 mins or until mixture is frothy and sugar granules have dissolved (take care with electrical cord near stove). Remove bowl from heat and continue beating for 4 mins or until meringue holds stiff, glossy peaks. Using a large spoon, transfer meringue onto the cake and spread decoratively.
7. Using a kitchen blowtorch (see tip), brown the meringue to caramelise Decorate cake with remaining raspberries and serve immediately.