FROZEN TRIFLE ICE-CREAM CAKE

You will need to start this recipe a day ahead. SERVES 12 PREP 45 MINS + FREEZING

• 85g packet raspberry jelly crystals

• 1 cup boiling water

• 400g jam sponge roll

• 750g tub peach wedges in juice

• 1 litre vanilla ice-cream, softened

• 1 cup frozen raspberries

• 340ml can creamy evaporated milk, chilled

• ¼ cup raspberry jam

• 1 tbsp water

• whipped cream, raspberries, warmed raspberry jam, to serve

1 Dissolve jelly in boiling water. Cool and chill in a bowl in fridge until almost set but still soft (about 1 hour).

2 Line base and sides of two 22cm springform pans with baking paper. Slice jam roll into 2cm-thick slices, then halve. Arrange pieces, cut-side facing out, around the base of one pan. Freeze until needed.

3 Drain peaches, reserving ½ cup juice. Chop 1 cup peaches into 2cm pieces, reserving remaining peaches for decoration. Spoon ice-cream into a large bowl and beat with a wooden spoon until smooth but not melted. Stir through chopped peaches and frozen raspberries. Transfer to second springform pan (without sponge layer). Freeze.

4 Whip evaporated milk in large bowl of electric mixer until tripled in volume. Add chilled jelly. Whip 5 mins until soft peaks form. Spread half over sponge layer, half over frozen peach mixture. Freeze 4 hours or until firm.

5 To serve, remove both cakes from springform pans. Place cake with sponge roll base on plate, run a hot spoon over the top of the frozen raspberry mixture (this will melt it slightly and help the second layer stick). Top with second cake, peach layer down.

6 Combine raspberry jam and water in a bowl to loosen (add a little more water if you need for a more drizzly consistency). Top ice-cream cake with a little whipped cream, rest of peach wedges, extra raspberries and drizzled with jam.