CHOC RASPBERRY ICE CREAM CAKE
| INGREDIENTS 300g frozen raspberries 2 x 200g pkt Arnott's Tim Tam Original 2L ctn berry ice-cream (such as strawberry or raspberry) 150ml thickened cream White chocolate melts, melted, to decorate Dark chocolate melts, melted, to decorate Fresh raspberries, to serve EQUIPMENT 7cm-deep, 11 x 21cm (base measurement) loaf pan | HOW TO MAKE
1.Line the base and sides of a 7cm-deep, 11 x 21cm (base measurement) loaf pan with plastic wrap, allowing sides to overhang. Place half the biscuits lengthways in prepared pan.
2.Spoon the ice-cream into a bowl. break up slightly. set aside for 10 minutes to soften. Fold the frozen raspberries through the ice-cream. Spoon mixture over the biscuits. Smooth the surface.
3.Gently press remaining biscuits crossways over the ice-cream. Cover with plastic wrap and place in the freezer for 8 hours or overnight until firm.
4.Meanwhile, spread the melted chocolates over a clean work surface and set aside until almost set. run a melon baller or small teaspoon along the chocolate surface to create curls.
5.Carefully invert cake onto a plate. use electric beaters to beat the cream in a bowl until soft peaks form. Spread over cake. Top with fresh raspberries and chocolate curls.
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