Tangy passionfruit and lemon meringue ice cream pie

Put biscuits in a food processor. Process until coarse crumbs. Add butter and process until mixture is combined. Stir in coconut. Press mixture over base and sides of a 22cm round springform pan. Refrigerate and prepare filling.

Put ice-cream in a large bowl and set aside for about 10 minutes to soften (don’t let ice-cream melt). Put sorbet in a separate bowl and set aside for about 5 minutes to soften (don’t let it melt).

Add milk powder to ice-cream and stir to combine. Drop alternate spoonfuls of ice-cream, sorbet and lemon curd into prepared biscuit shell, level and press with back of a spoon to compact. Cover with plastic wrap; freeze overnight.

For Swiss meringue, whisk egg whites and sugar in a heatproof bowl until well combined. Put bowl over a saucepan of simmering water, make sure bottom of bowl doesn’t touch water. Stir gently and continuously over heat for about 3-4 minutes or until mixture is hot. Transfer to bowl of a stand mixer, whisk on high for 8-10 minutes or until mixture has cooled. Spoon meringue into a large piping bag fitted with a fluted nozzle.

Hold a warm cloth over clip of springform pan (to stop clip from breaking), then release pan and remove pie from tin. Transfer to a serving plate. Pipe meringue on top of cake in a decorative pattern. Toast meringue with a kitchen blowtorch until well-browned. Decorate with mint and cachous. Use a large hot, dry knife to slice into pieces.