Serves 8 - 10 | Easy | Ready in 7 hours

Have you ever gone to make a cake and stopped in your tracks when you realise you don’t have the right size pan? We’ll help you turn your Christmas dessert disaster into a dream with our ‘use what you have’ approach, where anything from a saucepan to a mixing bowl will do for our Peach Melba Ice Cream Cake.

Equipment required

Large vessel, ice-cream scoop, plastic wrap

2 litre vanilla ice-cream

1 x 410g can peach slices in syrup

3 x 125g punnets raspberries

200g savioradi sponge finger biscuits (about 20)

750ml raspberry gelato

2 tbs icing sugar

3 yellow peaches

Step 1: Soften Ice-Cream

Lightly grease a vessel with oil and line with plastic wrap, allowing it to overhang the sides. Scoop the vanilla ice-cream into a stand mixer and use the paddle attachment on low speed to beat until softened. Alternatively, you can leave your ice-cream at room temperature for about 10 minutes to soften. Spoon ½ the ice-cream into the vessel and use a hot spoon to smooth the top. Place in the freezer while you prepare the next step.

Step 2. Drain Peaches and Layer

Drain peaches, reserving the syrup. Scatter 125g raspberries over the vanilla ice-cream layer, then top with peach slices, pressing into the gaps to completely cover ice-cream. Spread over remaining vanilla ice-cream and use a hot spoon to smooth the top. Return to freezer while you prepare the next step.

Step 3: Dip Biscuits

Dip ½ the savioradi biscuits in the reserved peach syrup until softened. Arrange in one even layer over the ice-cream, using a sharp knife to trim to size, if necessary. Return to freezer for 30 minutes or until slightly firm.

Step 4: Layer Raspberry Gelato

Soften raspberry gelato at room temperature for 5–10 minutes. Spoon gelato over the biscuit layer and use a hot spoon to spread evenly.

Tip: You can buy raspberry gelato from your local gelato store. Alternatively, substitute with raspberry ripple or strawberry ice-cream.

Step 5: Dip Remaining Biscuits

Dip remaining savioradi biscuits into the peach syrup and place in an even layer on top of the raspberry gelato. Freeze for a further 6 hours or overnight until completely set.

Step 6: Plate Up

Place remaining raspberries and icing sugar in a bowl and crush lightly with a fork. Slice peaches, add to bowl with raspberries and stir to combine. Remove the ice-cream cake from freezer and carefully upturn onto a serving plate. If necessary, use a warm, damp tea towel to warm the outside of the tin to make removing the cake easier. Gently remove tin and plastic wrap. Top with raspberry and peach and slice to serve.