METHOD

1. To make the espresso soaking liquid, combine the espresso and coffee liqueur in a shallow bowl.
2. Remove the packaging from the ice-cream and place upside-down on a tray lined with non-stick baking paper. Dust the ice-cream with cocoa powder.
3. Dip the biscuits into the espresso soaking liquid for about 2 seconds and press around the sides of the ice-cream. Trim some biscuits to fit over the top of the ice-cream. Dust the biscuits with more cocoa powder and freeze for 30 minutes or until firm.  
4. Meanwhile, make the Italian meringue. Place the egg whites and sugar in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water). Stir with a spatula for 5 minutes or until sugar has dissolved.
5. Remove from the heat and transfer the mixture to the bowl of an electric mixer. Beat for 8–10 minutes or until thick and glossy.
6. Using a palette knife, spread the meringue over the sponge finger biscuits until completely covered. Using a kitchen blowtorch, toast the meringue until golden brown. Slice and serve. Serves 4

Cook’s note:
You can make this dessert a day ahead of time. You can either make it completely or leave the blowtorching until your guests arrive, and up the excitement by blowtorching at the table!

Photograph - Chris Court