Connoisseur Christmas Cake

Grease and line the base of a 22.5cm springform cake tin with non-stick baking paper. As the height of springform tins can vary, trim approximately 22 savoiardi biscuits to 6.5cm in length. Set the trimmed biscuits aside and reserve the offcuts for the base. 

Place 200g of savoiardi biscuits, including the biscuit offcuts from Step 1, in a food processor and blitz to fine breadcrumbs. Transfer to a large bowl, add the hazelnuts and cocoa powder, and stir to combine. Add the butter, oil and milk, and mix well. 

Spread the mixture evenly over the base of the prepared tin. Using a flat-bottomed glass or cup, press the mixture down firmly to create an even base. 

Lay the trimmed biscuits on a clean surface. Spread the flat side of each biscuit with approximately ½ teaspoon of jam, then dip into the desiccated coconut to coat. 

Arrange the biscuits around the inside edge of the tin, with the coated side facing inwards. Gently but firmly press the base of each biscuit into the biscuit base, ensuring there are no gaps between them. If needed, trim the final biscuit to fit. 

Place in the freezer for 30 minutes.

Using an ice cream scoop, spoon the Connoisseur Roasted Hazelnut & Chocolate ice cream into the tin. Cover with plastic wrap and gently press down to create an even layer. Return to the freezer for approximately 2 hours, or until firm. 

Remove from the freezer and top with the Connoisseur Classic Vanilla ice cream. Cover with plastic wrap and gently press down to create an even layer. Return to the freezer and leave overnight to set. 

To serve, remove the ice cream cake from the springform tin and transfer to a serving platter. Sprinkle with shaved dark chocolate, top with fresh berries and dust lightly with icing sugar. 

For an extra festive touch, garnish with mini gingerbread stars or dried blood orange slices. 

Note: Springform tin heights may vary. This recipe uses just under 1 litre of each ice cream flavour.