citrus meringue ice cream cake with almond praline

Method

For the citrus meringue ice cream cake with almond praline

• Line a 21 x 10cm loaf tin with plastic wrap, extending at the long sides.
• Combine the orange juice and liqueur in a shallow dish. Dip six of the biscuits, one at a time into the orange mixture and line the base of the prepared loaf tin.
• Place the ice cream in a large bowl. Stir in the meringues, lemon curd and orange zest.
• Spread half the ice cream over the biscuits.
• Dip the remaining biscuits, one at a time, into the orange mixture and arrange six of them on top of the ice cream layer.
• Top with the remaining ice cream then the remaining dipped biscuits.
• Fold in the plastic wrap to cover the ice cream and freeze overnight.
• To make the Almond Praline, line a baking tray with baking paper.
• Combine the caster sugar and water in a saucepan over a low heat and cook, stirring, for 5 minutes or until the sugar has dissolved.
• Increase the heat to high and boil, without stirring, for 5–7 minutes or until the mixture turns golden. Remove from the heat. Set aside for 2 minutes to allow the bubbles to subside.
• Add the almonds, pour onto the prepared tray and leave to set.
• When set, break into shards and blitz in a food processor until the pieces are about the size of sunflower seeds.
• When ready to serve, make the Vanilla Cream by whipping the cream, sugar and vanilla.
• Turn the ice cream out of the tin onto a platter, top with Vanilla Cream, Almond Praline and orange zest and slice to serve.