Chocolate, salted caramel and cookies and cream ice cream meringue mountain

Tam West

This frozen mountain could be interpreted as an ice cream cake or a bombe alaska with a bit of a difference. The meringues can be made well in advance and stored in an airtight container. The ice cream can be rolled a few days in advance to prevent it melting too quickly when you are building the cake on the day.

Ingredients

4	Egg whites
220 g	Caster sugar
1 tsp	Vanilla extract, or essence
3 Ltr	Ice cream, 1 Ltr chocolate, 1 Ltr salted caramel, and 1 Ltr cookies and cream flavour (Main)
⅓ cup	Chocolate buttons, milk or dark
1 sprinkle	Icing sugar

Directions

1. Heat oven to 120C. Place egg whites and sugar in a metal bowl over a pot of simmering water. Mix until the sugar has dissolved, remove from the heat then whisk on high speed for 10 minutes or until cold. Fold in vanilla then pipe or spoon meringues on to baking paper and cook for 1 hour. Allow to cool completely before storing.
2. Prepare plenty of space in the freezer. Roll scoops of ice cream in batches, placing on trays lined with baking paper. Once hard, carefully lift off and store in plastic containers with tight fitting lids.
3. Place serving dish into freezer overnight to help prevent melting. Assemble your mountain with alternate flavours of ice cream. Strategically place the meringues, then scatter with chocolate and dust heavily with icing sugar.

More Christmas desserts from Geoff

• Figgy pudding, tropical fruit and butterscotch sauce
• Panettone and prosecco trifles