Chocolate coconut ice-cream gateau

This extra-special French ice-cream __dessert will add a gourmet touch to your Christmas menu.

• 170g (2 cups) desiccated coconut
• 3L good-quality vanilla ice-cream (like Peter's Blue Ribbon brand)
• 250g good-quality dark chocolate, chopped
• 150g butter, at room temperature, cubed
• 150g (1 cup) pure icing sugar, sifted
• 2 teaspoons vanilla essence
• 3 eggs, at room temperature
• 2 tablespoons Tia Maria
• 200g red glace cherries, quartered
• Cocoa powder, to dust
• 450g (3 punnets) fresh raspberries, to serve

Energy 2893kJ	Fat saturated 28.00g
Fat Total 42.00g	Carbohydrate sugars 62.00g
Carbohydrate Total 67.00g	Dietary Fibre 3.00g
Protein 9.00g	Cholesterol 134.00mg
Sodium 190.17mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Turn the base of a 24cm (base measurement) springform pan upside down and cover with non-stick baking paper. Lock the base in place. Line a baking tray with non-stick baking paper.

2. Step 2

   Spread the coconut over the lined tray and cook in preheated oven for 5-8 minutes or until light golden. Transfer to a plate to cool.

3. Step 3

   Remove ice-cream from the freezer and set aside for 15 minutes or until it softens slightly (it should almost have the consistency of double cream).

4. Step 4

   Meanwhile: place the chocolate in a small heatproof bowl over a saucepan of simmering water (make sure the base of the bowl does not touch the water). Use a metal spoon to stir often for 3-4 minutes or until smooth. Set aside.

5. Step 5

   Use electric beaters on medium speed to beat the butter, icing sugar and vanilla essence in a medium bowl until well combined. Add the eggs 1 at a time, beating well after each addition (the mixture will appear curdled at this stage). Add the chocolate and beat on low speed until the mixture is smooth and thickens slightly. Stir in the Tia Maria.

6. Step 6

   Working quickly, spoon the softened ice-cream into a large bowl. Add the coconut and cherries, and mix well. Use a large metal spoon to spoon half the ice-cream mixture into the lined pan. Use the back of the spoon to smooth the surface. Pour the chocolate mixture evenly over the ice-cream mixture in the pan to cover. Carefully, without disturbing the chocolate mixture too much, spoon the remaining ice-cream mixture over the chocolate mixture and smooth the surface. Cover with plastic wrap and then foil, and place in the freezer overnight or until the gateau is firm.

7. Step 7

   To serve, remove from the freezer and set aside for 5 minutes to soften slightly. Unclip side of pan. Cut gateau into 12 wedges, dust with cocoa and serve immediately with the raspberries.

This gateau serves 12 - if the extra pieces aren't eaten on the day, wrap well in plastic wrap and then foil, and keep in the freezer. The gateau can be made (steps 1-6) from 1 day to 2 weeks ahead. Continue with (step 7), 5 minutes before serving. Microwave tip 1: Place the coconut in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 3-4 minutes or until light golden. Microwave tip 2: Place the chocolate in a medium, heatproof microwave-safe bowl. Heat, uncovered, on Medium/500watts/50%, stirring every minute with a metal spoon, for 3 minutes or until melted and smooth.