Choc-Caramel Wafer Ice-Cream Cake

Step 1: Grease a 24cm springform pan (base measures 22cm) and line base and side with baking paper, extending paper 4cm above pan edge.

Step 2: Cut sponge roll into 16 even slices and arrange half the slices, in a single layer, over base of prepared pan.

Step 3: Place chocolate ice-cream and vanilla ice-cream in separate large bowls and stand at room temperature for about 10 minutes, or until softened and stir until smooth.

Step 4: Stir eggs through chocolate ice-cream and spoon into pan and smooth over top.

Step 5: Arrange remaining sponge, in a single layer, over ice-cream.

Step 6: Stir biscuits through vanilla ice-cream and spoon over sponge slices and smooth over top and then cover and freeze overnight.

Step 7: Meanwhile, to make sauce, combine sugar and cream in a medium saucepan and stir over a low heat until sugar is dissolved and then bring to boil and gently boil for about 8 to 10 minutes, or until thickened and then remove and transfer to a heatproof jug and refrigerate until cold.

Step 8: To serve, remove side of pan and transfer to serving plate and decorate with extra eggs and biscuits and drizzle with sauce.