Method

1. Line a 20cm round springform tin with baking paper. Trim edges of meringue rounds with a sharp knife, so they will fit in tin. Put 1 round in base of tin. Combine chocolate ice-cream and pineapple and spoon onto round in tin. Freeze for 20 minutes or until firm.

2. Combine vanilla ice-cream and honeycomb, then spoon onto chocolate ice-cream mixture. Put second round on top and press down firmly. Freeze overnight, or until firm. Cut with a warm knife and serve with raspberries.

of tartar and vanilla in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water for 3 minutes, stirring often, until eggwhites are very warm to touch. Whisk on high for 8 minutes or until a thick, glossy mixture forms.

2. Using a piping bag with a star-shaped nozzle, pipe mixture inside each circle. Bake for 2 hours or until dry and crisp. Set aside to cool and use within your chosen recipe.