Line a 15cm round cake tin with cling film. This will be easier if you first spray the tin with non-stick baking spray so that the cling sticks to the tin. Place the caramel, condensed milk and vanilla extract in the bowl of an electric mixer fitted with the balloon whisk attachment. Beat until the caramel and condensed milk are well combined. Add the cream to the bowl and whisk on high speed until the mixture is light and frothy. Pour in the liqueur and give it another quick whisk. Fold through the chocolates and pour into the prepared tin. Cover over with foil and freeze overnight.
Remove from the freezer and leave out on the counter for 5 minutes before un-moulding. Serve with fresh berries and honeycomb pieces for extra crunch.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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