Arnott's biscuit base

1. Place Arnott’s Scotch Fingers in the food processor and process to fine crumbs. Alternatively, you can crush the biscuits with the help of a rolling pin if you do not have a food processor.
2. Add in the melted unsalted butter and stir to combine.

Chocolate sauce

1. Boil the cream in a saucepan, then pour over the chocolate. Whisk the two together to obtain a chocolate sauce. Cover with cling wrap touching the surface and leave to cool.

Chef’s tip: If the chocolate sauce sets too much before assembling, simply reheat the sauce over a warm water bath/microwave. Be careful not to add a hot chocolate sauce in with the ice cream as this can melt the ice cream.

Raspberry jam

1. Place all the ingredients into a saucepan and bring to a gentle heat. Continue to cook while stirring occasionally.
2. Once the mixture comes to a boil, continue cooking for 5–7 minutes or when spread on a cold tray, it starts to set.
3. Transfer the raspberry jam to a clean bowl and cover with cling film touching the surface. Leave to cool completely.

Chef’s tip: To test if the jam is ready, spread some of the jam onto a plate that was previously placed in the freezer. If the jam sets on the plate and you can draw a line in the centre with your finger without it running into the line, it is ready.

 No-churn ice cream

1. Whisk the vanilla into the cream until you achieve a still peak.
2. Gently fold in the condensed milk.
3. Crush the Wagon Wheels, add into the ice cream and cast into a 16cm ring.
4. Freeze overnight.

Meringue sticks

1. Place the room temperature egg whites and cream of tartar into a stand mixer bowl fitted with a whisk attachment.
2. Whisk on medium speed until you reach a soft peak. The egg whites should be foamy and there should be no signs of liquid egg whites.
3. Gradually stream in the caster sugar.
4. Once all the caster sugar has been added, increase the speed to high and continue to whisk until you reach a stiff peak.
5. Sift in the icing sugar and gently fold into the meringue to combine, being careful not to over mix. You still want to retain the structure to pipe.
6. Transfer the meringue into a piping bag fitted with a 12mm plain tip. Pipe sticks of meringue onto a silicone mat or parchment paper.
7. Dry in a preheated oven at 90°C for 2 hours or until they are completely dry.
8. Remove the meringue sticks and reserve in an airtight container until ready for assembly.

Chef’s tip: If you cannot find cream of tartar for the meringue, you can substitute it with vinegar or lemon juice. Just place 1 teaspoon.

To cool the meringue sticks from the oven, remove the meringue sticks from the hot tray onto a wire rack. Leaving the meringue on the hot tray can cause the base of the meringue to sweat as it cools, which can make it very sticky to work with. If that happens, return the meringue sticks back into the oven to dry further.

Italian meringue

1. Place the water and sugar (A) in a clean saucepan and cook to 116°
2. Once the sugar syrup reaches 110°C, whisk the egg whites until it reaches soft peak and there are no signs on liquid egg whites.
3. Sprinkle in caster sugar (B) then increase the speed to medium speed and continue to whisk until you get medium peak.
4. When the sugar syrup reaches 116°C, reduce the speed of the mixer to low then gradually stream in the hot syrup into the soft whipped meringue while whisking.
5. Return the mixer speed to high and continue to whisk until you get a stiff peak.
6. Once ready, transfer into a piping bag fitted with a 10mm plain tip and another one with 10mm star tip.
7. Pipe meringue on top of the moulded ice cream. Torched the meringue with the help of a blow torch.

Chef’s tip: Mask the ice cream torte quickly with some of the Italian meringue. By covering the ice cream with the meringue, this keeps the ice cream insulated which helps it from melting too quickly.