Name: Mango ice-cream cake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: ½ cup macadamias, coarsely chopped; ⅓ cup shredded coconut; 1L tub frozen mango sorbet; 600ml tub thickened cream; 395g can sweetened condensed milk; 2 tsp vanilla bean paste; Whipped cream, sliced mango and Rafaello balls, to serve

Divinely decadent, this Weiss Bar-inspired cake uses mango sorbet and macadamia ice cream – made by you – topped with Rafaello balls. Wow!

The best part is this recipe can be made ahead, making it the perfect no-fuss dessert.

After more Christmas dessert recipes?

Ingredients

½ cup macadamias, coarsely chopped

⅓ cup shredded coconut

1L tub frozen mango sorbet

600ml tub thickened cream

395g can sweetened condensed milk

2 tsp vanilla bean paste

Whipped cream, sliced mango and Rafaello balls, to serve

Method

Preheat oven to 160°C fan- forced (180°C conventional). Line an oven tray with baking paper. Combine chopped macadamias and coconut on prepared tray. Bake for 7-8 minutes, until lightly toasted. Cool on tray.

Grease a large 14.5 x 23 x 9cm deep loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges.

Put sorbet in a large bowl and stand at room temperature for 10 minutes to soften slightly (don’t allow to fully melt). Stir until smooth. Pour into prepared pan. Smooth over top. Freeze for 30 minutes to firm.

Beat cream, condensed milk and vanilla with whisk attachment in large bowl of an electric mixer until thickened. Fold in cooled macadamia and coconut mixture. Pour over sorbet in pan. Smooth top. Cover with plastic wrap and freeze overnight.

Invert cake onto serving plate (you may need to hold a warm cloth over pan for a minute or so). Serve topped with whipped cream, sliced mango and Rafaello balls.

Cook’s tip:

Mango sorbet can be replaced with other flavours of sorbet such as strawberry or passionfruit.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)