Ingredients
• 1/3 cup strawberry conserve
• 2 cups (500ml) strawberry and cream ice-cream, softened
• 2 cups (500ml) vanilla ice-cream
• 12 mini vanilla meringues, chopped
• 2 cups (500ml) chocolate ice-cream
• 6 dark Lindt Lindor balls, roughly chopped
• 250g strawberries, hulled, quartered
• 2 tablespoons caster sugar
• 1 tablespoon brandy
Method
1. Grease a 7cm-deep, 9cm x 22cm (6 cup-capacity) loaf pan. Line base and sides with baking paper, allowing paper to extend 5cm above edge of pan.
2. Place conserve in a small saucepan over medium heat. Bring to the boil. Boil, stirring occasionally, for 3 to 4 minutes or until smooth. Spoon into a shallow dish. Refrigerate for 5 minutes or until cold.
3. Place strawberry ice-cream in a large bowl. Fold conserve through ice-cream. Spoon into prepared pan. Smooth surface. Freeze for 2 hours or until firm.
4. Soften vanilla ice-cream in a large bowl. Fold meringue through ice-cream. Spoon over strawberry ice-cream mixture. Smooth surface. Freeze for 2 hours or until firm.
5. Soften chocolate ice-cream in a large bowl. Fold chopped chocolate through ice-cream. Spoon over vanilla ice-cream mixture. Smooth surface. Cover surface with plastic wrap, then foil. Freeze overnight or until firm.
6. Combine strawberries, sugar and brandy in a medium bowl. Stand for 30 minutes or until mixture is syrupy. Just before serving, stand loaf at room temperature for 5 minutes. Turn onto a plate. Spoon over strawberry mixture. Serve.
