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Tropical tango ice-cream cake
The West Australian Picture: Iain Gillespie

Serves 16-20

Dacquoise

110g desiccated coconut

100g icing sugar, sifted

60g almond meal

4 egg whites

100g caster sugar

To assemble

2 litre vanilla ice-cream, plus extra for scoops

1 litre mango sorbet

1 litre lemon sorbet

600ml cream

2 tbsp icing sugar

4 ice-cream cones (have more on hand in case they break)

Raffaelo chocolates to decorate

Combine the coconut, icing sugar and almond meal in a mixing bowl. In a separate metal or glass bowl, whisk the egg whites and then gradually add the caster sugar, continue whisking until the mixture is thick and glossy. Fold through the coconut mix. Divide the mixture in half and spread over the base of two lined 20cm springform cake tins. Bake 15 minutes at 160C then allow to cool in the tins. Top the two cooled dacquoise with random scoops of vanilla ice-cream, mango and lemon sorbet, and then place in the freezer for a couple of hours or overnight. Whip the cream with sifted icing sugar. Using a very sharp knife cut each cone in half lengthways. Run a flat-bladed knife around the inside of the tin of one of the cakes and under the dacquoise to slip the cake from tin bottom and place, dacquoise-side down onto a serving platter. Swirl a little whipped cream on top of the cake before removing the second cake, from its tin and placing on top of the first, dacquoise-side up. Quickly, cover the surface and sides of the cake in cream.

Press the half cones onto the sides of the cake; making sure the top of the cone is level with the top of the cake. Place the cake back in the freezer until the cream has frozen. Scoop vanilla ice-cream so that half sits on the surface of the cake and the other half is resting on the cone. Scatter the surface with chocolates and serve.