This quick recipe for Christmas ice-cream cake is loaded with fruit, berries and brandy. Make it the night before for a hassle-free Christmas spent with your friends and family.
Christmas in Australia can be hot, hot, hot so instead of warming up with a hot Christmas pudding, why not try our frozen Christmas cake this year.
Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm beyond rim.
Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.
Remove ½ cup frozen red berries, cut any strawberries in half. Press strawberries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.
Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the pan; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.
To serve, transfer cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process.
The cake can be made up to three days ahead.Note