Mini Berry And Fig Ice Cream Cakes

• Mix together the crushed biscuits and melted butter.
• Lightly oil 6 X 8cm diameter pastry rings and place on a lined baking tray.
• Divide the biscuit mixture between the 6 pastry rings and use the back of a spoon to press the biscuits firmly onto the bottom to make the crust.
• Whip the chilled FIRST CHOICE strawberry velvet with an electric beater on high speed for about 5 minutes to become light and airy.
• Fold in two thirds of the raspberries (you can half some of the raspberries) and two thirds of the figs into the whipped strawberry velvet.
• Spoon this mixture into the pastry rings and fill to the top.
• Freeze overnight.

TO MAKE THE MINI MERINGUES

• Preheat the oven to 100°C and line a greased baking tray with baking paper.
• Beat the egg whites and lemon juice until stiff but not dry.
• Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
• Beat until very stiff and shiny.
• Place the mixture into a piping bag fitted with a star nozzle and pipe small meringues. Bake for 1 hour. Switch off the oven and leave the meringues inside, preferably overnight, until completely cool.

TO SERVE

• Remove the ice cream from the freezer and leave at room temperature for 5 minutes. Lift the moulds and place on the serving plates – push down the ice cream onto the plates.
• Top with whipped cream, the rest of the raspberries and figs and lastly add some mini meringues.
• Optional to garnish with fresh mint.