Ingredients
• 220g (1 cup) caster sugar
• 2 tsp lemon juice
• 140g unsalted butter, softened
• 125ml (1/2 cup) thickened cream
• 200g packet Arnott's Tim Tam Original biscuits
• 100g dark chocolate (70% cocoa solids)
• 1 egg white
• 1 ripe banana
• 1L vanilla ice-cream
• 1 cup popcorn
• Cocoa, to dust
Method
1. Place 2 metal bowls in the freezer to chill. Place sugar in a frying pan, drizzle over lemon juice, then, using fingertips, mix until evenly damp. Spread evenly over base of pan. Cook, without stirring, swirling pan gently once sugar starts to melt, over medium heat for 5 minutes or until a golden caramel forms. Chop 100g butter and add to pan with cream. Once mixture is bubbling, stir for 1 minute or until smooth. Transfer half the caramel to 1 chilled metal bowl, then return to freezer for 10 minutes to cool. Reserve remaining caramel to serve.
2. Meanwhile, preheat oven to 170C fan-forced. Break biscuits in half and chocolate into squares. Process with remaining 40g butter in a food processor until finely chopped. Add egg white and process until incorporated.
3. Line an oven tray with baking paper. Divide biscuit mixture into 8 and place in evenly spaced mounds on tray. Position an 8cm pastry cutter over a mound. Using fingertips, press mixture to spread and fill cutter. Repeat with remaining mounds, then bake for 8 minutes. Slide paper with biscuits onto a wire rack and leave to cool.
4. Mash banana with a fork, then stir into chilled caramel. Cut ice-cream into large chunks and place in the bowl of an electric mixer. Add caramel-banana mixture and beat as briefly as possible to combine. Spoon mixture into second chilled bowl and return to freezer for 20 minutes to firm.
5. Divide half the biscuits among plates, top each with 2 scoops caramel banana ice-cream, then sandwich with remaining biscuits. Drizzle with reserved caramel, scatter with popcorn and dust with cocoa to serve.
