Serves 8-10 Begin this recipe a day ahead. You will need a kitchen blowtorch.
300g shortbread biscuits
1/2 cup (45g) desiccated coconut, toasted
125g unsalted butter, melted
3 x 1L flavoured ice cream (we used chocolate, strawberry and vanilla)
4 eggwhites
1 cup (220g) caster sugar
Grease and line the base and sides of a 24cm springform cake pan with baking paper.
Whiz biscuits in a food processor to fine crumbs.
Add coconut and butter, then whiz to combine.
Press half the mixture into the base of the pan.
Fill with scoops of ice cream, pressing down gently until pan is full.
Scatter over remaining crumb mixture, then cover and freeze overnight.
Beat eggwhites with electric beaters until soft peaks form.
Gradually add sugar until stiff peaks form.
Fill a piping bag fitted with a plain nozzle with the meringue.
Remove cake from the pan and pipe the meringue all over the top.
Brown meringue, using a kitchen blowtorch, until light golden.
Slice the cake and serve.
