S’mores icebox cake

Line a 13cm x 30cm loaf tin with baking paper.

To make the chocolate ganache, roughly chop the chocolate and place it in a heatproof bowl. Heat the cream in the microwave until just simmering and pour it over the chocolate. Allow it to sit for 1 minute before stirring the chocolate and cream until smooth. Place the ganache in the fridge for 1 hour or leave covered at room temperature overnight.

To make the marshmallow meringue topping, combine the egg whites, sugar and cream of tartar in a heatproof bowl. Place over a pot of just simmering water and stir until the sugar has dissolved and the mixture is warm to the touch. Remove from the heat and add the extract. Using an electric beater, beat on a high speed until thick, glossy and cool to the touch.

To assemble the cake, spread the vanilla ice cream in an even layer in the base of the loaf tin. Place in the freezer for 5 minutes to set. Remove the tin from the freezer and top with graham crackers, 1⁄3 of the marshmallow meringue and half the ganache. Arrange some more graham crackers over and repeat with the remaining layers. Place the cake in the freezer for at least 2 hours before serving.

When ready to serve, flip the cake onto a serving plate and remove the baking paper. Dollop the remaining meringue on top. Using a blowtorch, brûlée it until light golden brown.