Preheat the oven to 160ºC.
Mixed the crushed biscuits butter and press into a 28cm springform baking tin prepared with greaseproof paper, or a pie dish that can hold about 2.3L. Bake for 3-5 minutes and allow to cool.
Dish half of the ice cream into a mixing bowl and let it soften. Chop the white chocolate and nuts and mix, with the cream liqueur, into the ice cream. Pour this over the crust, smoothing the top. Place in the freezer until set.
Whip the caramel and pour it over the white chocolate and ice cream layer. Place in the freezer again until set.
Mix the chopped fruit and food colouring into the softened, leftover ice cream. Spoon this over the caramel layer and allow it to freeze.
Melt the dark chocolate and brush it onto rose leaves. Allow the chocolate to harden and then slowly pull the leaves off. Serve in the pie dish, or remove and serve on a cake stand decorated with chocolate leaves.
Text and image: Ideas magazine
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