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THE NIGHT BEFORE CHRISTMAS FROZEN ICE-CREAM CAKE SERVES 10 PREP 20 MINS + FREEZING

800g square dark fruitcake 550g frozen mixed berries 4 cups vanilla bean ice-cream ¼ cup chopped almonds 2 tbsp brandy or rum 1 ½ tsp finely grated orange zest ½ tsp ground nutmeg 10 vanilla-flavoured mini meringues

Lightly grease and line a 20cm round springform pan, extending paper 3cm above rim.

Cut fruitcake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fill gaps. Reserve trimmings, cutting into pieces. Using your hands, flatten fruitcake to form a level base without gaps.

Remove ½ cup frozen red berries. Press strawberries to the side of the pan using some ice-cream as “glue”. Freeze 10 mins. Return remaining berries to the freezer.

Spoon remaining ice-cream into a bowl. Stir in almonds, brandy, zest and nutmeg. Spoon one-third ice-cream mixture into the pan. Scatter with one-third chopped fruitcake. Level with a spoon. Repeat with remaining ice-cream mix and fruitcake. Freeze overnight until firm.

Transfer cake to a serving plate. Layer remaining frozen berries and meringues over the top, crushing some of the meringues in the process.