As spectacular to taste as it is to look at. Carve through a whipped crown of torched vegan meringue (aqua faba) to a soft, fluffy centre of lemon and chocolate sorbet and vegan lemon sponge base.
A masterful twist on one of Australia’s most beloved ice creams. On the outside: a soft, rich fusion of caramel and chocolate ganache covered with crunchy crumbled gluten free crumb; on the inside, a strip of milk gelato enrobed in caramel gelato, with gooey caramel sauce oozing from its centre.
Set your phasers to swirl with this rowdy raspberry cake. Its light yet sweet centre of milk gelato laced with ribbons of raspberry sauce is sprayed with white chocolate, and topped with raindrop-dotted Swiss meringue, freeze dried raspberries and raspberry sauce that will have you panting for more. Serves 8-10.