In season berries

Celebrate the summer berry season with these sweet showstoppers.

The night before Christmas frozen ice-cream cake

PREP TIME 20 MINUTES (+ FREEZING) SERVES 8

800g square dark fruit cake

550g frozen mixed berries

1 litre (4 cups) good-quality vanilla bean ice-cream

2 tablespoons brandy or rum

½ teaspoon ground nutmeg

1½ teaspoons finely grated orange rind

¼ cup (40g) dry-roasted almonds,

chopped coarsely

10 vanilla flavour mini meringue drops

1 Grease a 20cm springform pan; line base and side with baking paper, extending the paper 3cm over edge of the pan.

2 Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Trim remaining slices to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.

3 Remove ½ cup frozen red berries; cut any strawberries in half. Press cut strawberries and red berries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.

4 Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and nuts until combined. Spoon one-third of the ice-cream mixture into the pan. Scatter with one-third of reserved fruit cake; smooth surface with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.

5 Before serving, transfer to a serving plate. Top with remaining berries and the meringues.