2 litres plain ice cream
½ cup mixed glaced fruit
2 tbsp brandy
300 ml cream

2 tbsp castor sugar
125g chocolate
15g butter
2 tsp cocoa
1 tsp vanilla
crushed nuts

Line a loose bottomed cake tin with glad wrap. Combine mixed fruit with brandy and let stand. Beat cream with castor sugar. Fold in fruit. Put this first layer into the tin and freeze.

2 litres plain ice cream
½ cup mixed glaced fruit
2 tbsp brandy
300 ml cream

2 tbsp castor sugar
125g chocolate
15g butter
2 tsp cocoa
1 tsp vanilla
crushed nuts

Line a loose bottomed cake tin with glad wrap. Combine mixed fruit with brandy and let stand. Beat cream with castor sugar. Fold in fruit. Put this first layer into the tin and freeze.

Melt chocolate with butter. Allow to cool a little and mix in vanilla and cocoa. Mix into one litre of softened ice-cream. Pour the mixture on the frozen first layer and freeze again.

Soften last litre of ice-cream for top layer. Sprinkle crushed nuts on top and freeze.

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1 punnet of berries (blue berries, black berries, boysenberries)
2 tbsp castor sugar
1 tbsp arrowroot

Wash berries and allow to stand for 1 to 2 hours, then bring slowly to the boil and simmer for a few minutes until fruit is just soft. Cool. Put fruit through a blender then return to heat and thicken with arrowroot. Place in fridge to set. Serve with cream.

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Base:
1 ¼ cup flour
½ tsp cinnamon
¼ cup sugar
1 tsp baking powder
2 tsp lemon juice
125g butter
1 egg yolk

Topping:
2 apples
2 eggs
½ cup sugar
2 tbsp flour
2 tsp lemon juice
½ cup cream
250g cream cheese

Cream butter and sugar, add egg yolk and lemon juice, beat. Sift flour, baking powder and cinnamon, add to creamed mix. Place mix into line 18 cm cake tin. Slice apples and arrange on top of base.

Topping:
Combine all ingredients into large bowl and beat until smooth. Pour mix over apples. Bake 180°C for 30-40 minutes. Cool and remove from tin, dust with icing sugar before serving. Apples may be substituted by any fruit of your liking.

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