Neapolitan Ice-Cream Cake

Line a 20cm springform cake pan with two layers of plastic wrap and line base with baking paper. Place in freezer.

Combine cocoa with milk to form a smooth paste. Remove 1 tub ice-cream from freezer. Use a large knife to cut ice-cream in half. Scoop half into a food processor and return remainder to the freezer. Add cocoa mix. Process until just smooth. With motor running, gradually add dark chocolate (it will set and form small pieces as it hits the cold ice-cream). Pour into prepared pan. Tap firmly on bench to settle. Freeze for 1 hour until firm.

Scoop remaining ice-cream from first tub into a clean food processor. Process until just smooth. With motor running, gradually add white chocolate until combined. Transfer to a bowl and stir in meringue. Spoon into pan over chocolate layer, tap firmly on bench. Return to freezer for 1 hour.

Meanwhile, purée strawberry, raspberries and icing sugar together until smooth. Strain into a small pan. Discard seeds. Bring to the boil, reduce heat to low and simmer for 5 minutes until thickened slightly, then transfer to a bowl and chill. When vanilla layer is firm, divide second tub of ice-cream.

Scoop half into the clean processor and return remainder to the freezer. Process until almost smooth. Add berry purée and process until smooth. Transfer to a bowl and add crushed dried strawberry. Pour into cake pan, tap firmly on bench. Freeze overnight.

At least 2 hours before serving, remove cake from freezer. Remove pan, plastic and baking paper and transfer cake. Return to freezer for at least 1 hour. To serve, decorate with fresh seasonal fruit and dust with icing sugar.