Tropical Fruit Bombe - posted by Dachlostar
Bombe can be made and frozen several days in advance

60g unroasted macadamia nuts
1½ litres vanilla ice cream
2 large ripe mangoes
½ cup sugar
? cup water
2 teaspoons lemon juice
300 ml carton of thickened cream

PASSIONFRUIT SAUCE
6 passionfruit
2 tablespoons orange juice
2 tablespoons icing sugar
2 tablespoons Grand Marnier - or substitute

Toast nuts on oven tray in mod oven for about 5 minutes. cool nuts to room temerature, chop roughly.
Place ice-cream in a large bowl, beat with a wooden spoon until just softened, fold in nuts.
Spoon ice-cream into a 6 cup mould, press over base and up side of mould leaving a hollow in the center.
Cover with foil, freeze until firm.
Blend or process mangoes until smooth: you will need 2 cups of mangoe purée.
Place sugar and water in a small saucepan, stir over heat without boiling until sugar is dissolved. Boil uncovered without stirring for about 5 minutes or until sugar syrup is thickened slightly; cool.
Combine mango, lemon juice and sugar syrup, pour into a shallow pan (a lamington pan is ideal), cover with foil, freeze for 1 hour or until just starting to harden around the edges.
Beat cream until soft peaks form and fold in mango mixture in 2 lots.
Return mango & cream mixture to freezer, freeze until almost firm, beat well with a fork.
Spoon mango & cream mixture into hollow in mould, cover, freeze until firm.

To serve Bombe
Dip mould into sink full of hot water for about 30 seconds, invert bombe onto serving dish. Return to freezer until firm. Decorate with fruit and serve with passionfruit sauce.

Passionfruit Sauce
Remove pulp from passionfruit into bowl, stir in remaining ingredients & mix well.

Chocolate raspberry ice-cream cake - posted by *Shan*

Ingredients (serves 12)
200g butter, softened
1 1/2 cups pure icing sugar
5 eggs
400g good-quality dark chocolate, chopped
2 tablespoons coffee-flavoured liqueur (such as Kahlua or Tia Maria)
3 litres vanilla ice-cream (see note)
300g frozen raspberries
500g Maltesers (mixture of white and milk chocolate)

Method
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Place chocolate into a heatproof microwave-safe bowl. Microwave, uncovered, for 3 minutes on MEDIUM (50%) power, stirring every minute with a metal spoon, or until melted. Stir chocolate and liqueur into butter mixture.
Spoon ice-cream into a bowl. Stand at room temperature until softened. Mash raspberries with a fork. Stir into ice-cream.
Line base and sides of a 6cm deep, 24cm x 34cm (base) baking dish with baking paper. Place half the Maltesers into a plastic bag. Using a rolling pin, hit until roughly crushed. Spread over base of dish.
Pour half the chocolate mixture over Maltesers. Spoon over ice-cream. Top with remaining chocolate mixture. Crush remaining Maltesers. Press into chocolate. Cover. Freeze overnight. Serve.

Notes & Tips
Note: We used Blue Ribbon ice-cream as it refreezes well.

Temporary Insanity - posted by *Shan*

Make up a choc-biscuit base (same as you would for a cheesecake but with Chocolate Riple Biscuits) and press into a greased spring form tin, with a bit going up the sides, and set in fridge...

Slather base & sides with either smooth or crunch peanut butter and return to fridge to set....

Place balls of Vanilla Ice cream around the edge of the tin, and fill the middle with balls of Chocolate Ice Cream. Sprinkle with peanuts and smother with a chocolate sauce (either a runny chocolate ganache or with some of that ready made chocolate dipping sauce - just don't use choc topping). Repeat another layer, but use Chocolate ice-cream around the edge and Vanilla in the middle, nuts and chocolate sauce again...

Cover with foil and return to freezer. Pull out about 15 mins before serving, put onto plates and add more choc sauce and some cream if you wish......

Very decedant and i suppose you could also add some chopped dark chocolate and glace cherries with the peanuts for extra chocolatey suprise and a nice chrissy feel....hehe

Trifle with Banana's - posted by Lea13

Sponge Jam Roll
2x Port Wine Jelly (I use raspberry jelly)
Bananas
Custard (I normally use the ready made tubs of thick custard but you can make your own - I am just lazy hehe)
Cream

1. Slice the sponge jam roll and line the bottom of the dish.
2. Make jelly and then pour onto the jam roll and put in fridge to set.
3. Slice bananas and cover the jelly/sponge roll mix.
4. Pour custard over the top.

Serve with cream!! Very easy and absolutely delicious!!! Oh and you can add wine/sherry to the jelly but I always use raspberry because I'm not a fan of port wine!

Black Forrest Trifle - posted by Kel

2 x425g cans stoneless black cherries in syrup
600ml carton thickened cream
1/3 cup icing sugar
1/2 cup kirsch or other liqueur
250g pkt sponge biscuits
100g dark chocolate
1-drain cherries resrving 1 cup of liquid
2-in a bowl using electric mixer beat cream and icing sugar until soft peeks form-chill
3-combine syrup and kirsch in a small bowl.dipenough biscuits to cover base of an 8 cup capacity glass dish into syrup mix.arrange over base.
4-top with 1/3 cherries 1/3 cream and 1/3 chocolate.repeat with remaining bisc/cherries and choc-finishing with chocolate.chill,covered for 8 hrs or overnight
5-remove from fridge 15 min before serving.
i like traditional trifle but this one sounds nice if you like cherries!!!
have a great recipe for summer berry tiramisu looks great too!!!

Granny's Trifle - posted by Cailin

1 pkt 6 jam swiss rolls
1 pkt port wine Jelly
1/2 pint custard
1 tin fruit ****tail
cream for decorating
strawberries (or other fruit to decorate)
1/2 c sherry

1. Line dish with swiss rolls (halved).
2. Pour cherry over swiss rolls and leave overnight.
3. Spoon fruit over top (juice & all).
4. Pour hot custard over fruit.
5. Make & set Jelly in a different dish.
6. When custard is cooled put jelly on top.
7 if necessary repeat layers & top with cream & strawberries.

Can I just say its DELISH! We had this ever since I was a little tike! And you can change the recipe slightly, instead of tinned fruit use fresh strawberries/rasberries...and shavings of white chocolate inbetween the fruit & cream

Pavlova - posted by Sherie

Beat the whites of 4 eggs with a pinch of salt for 5-6 minutes, gradually adding 8oz caster sugar, 1 tsp vinegar, 1/2 tsp vanilla essence and beat until stiff. Sift 1 level dessertspoon of cornflour and fold in lightly. Wet the plate for baking with cold water then heap mixture onto the damp surface. Using an electric oven - preheat to 400 deg then set at 250deg and bake undisturbed for 1.5hrs - NO LONGER! For Gas ovens - bake for 10 minutes at 400 deg and then further 1hr turned to low.

Top pav with whipped cream and decorate with a selection of fresh fruit.