This meringue-topped ice-cream delight is sure to be a summer favourite.

Serves 10, Prep: 30 mins

250g packet Butternut Snap

Cookie, chopped

75g unsalted butter, melted

2 x 1-litre tubs good-quality

French vanilla ice-cream 2 cups fresh raspberries (250g) ½ cup flaked almonds, toasted

CARAMEL SAUCE

1 cup brown sugar, firmly

packed

300ml carton pure cream

ITALIAN MERINGUE 3 egg whites

¾ cup caster sugar 1 Grease a 23cm round springform pan (base measures 22cm). Line base and side with baking paper, extending paper 2cm above pan edge.

2 Process biscuits in a food processor to form fine crumbs. Add butter. Process until combined. Press firmly over base of pan. Refrigerate while preparing filling.

3 Place ice-cream in a large bowl. Stand at room temperature until slightly softened. Stir with a wooden spoon until smooth. Stir in raspberries and almonds.

Spoon over prepared biscuit base. Smooth over top. Cover pan. Freeze for 6 hours or overnight, until firm.

4 To make caramel sauce, combine sugar and cream in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 5 minutes, or until slightly thickened. Transfer sauce to a jug. Cool slightly. Refrigerate, covered, until cold. 5 To make Italian meringue, gently whisk egg whites and sugar in a large heatproof bowl sitting over a saucepan

of simmering water until sugar is dissolved and mixture is warm. Don’t let mixture get hot. 6 Transfer to a large bowl of an electric mixer. Beat on a medium to high speed for about 5 minutes, or until thick and glossy.

7 Remove cake from pan. Transfer to a serving plate. Spoon meringue on top of cake. Use a kitchen blowtorch to brown the meringue. Serve cake immediately with caramel sauce.

This dreamy meringue marvel is sure to amaze!