400g packet chocolate sponge roll
1 litre tub chocolate ice-cream
1 litre tub vanilla ice-cream
125g packet Caramello chocolate eggs, halved
125g packet chocolate wafer cookies
Extra Caramello eggs and chocolate wafer biscuits, to decorate
1 cup brown sugar, firmly packed
300ml tub thickened cream
Grease a 24cm springform pan (base measures 22cm). Line base and side with baking paper, extending paper 4cm above pan edge.
Cut sponge roll into 16 even slices. Arrange half the slices, in a single layer, over base of prepared pan.
Place chocolate ice-cream and vanilla ice-cream in separate large bowls. Stand at room temperature for about 10 minutes, or until softened. Stir until smooth.
Stir eggs through chocolate ice-cream. Spoon into pan. Smooth over top. Arrange remaining sponge, in a single layer, over ice-cream
Stir biscuits through vanilla ice-cream. Spoon over sponge slices. Smooth over top. Cover. Freeze overnight.
Meanwhile, to make sauce, combine sugar and cream in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Gently boil for about 8 to 10 minutes, or until thickened. Remove. Transfer to a heatproof jug. Refrigerate until cold.
To serve, remove side of pan. Transfer to serving plate. Decorate with extra eggs and biscuits. Drizzle with sauce.
This recipe originally appeared on New Idea Food