For the Ice-Cream Cakes:

1. Mix together the crushed biscuits and melted First Choice Butter.
2. Lightly oil 6 X 8cm diameter pastry rings and place on a lined baking tray.
3. Divide the biscuit mixture between the 6 pastry rings and use the back of a spoon to press the biscuits firmly onto the bottom to make the crust.
4. Whip the chilled First Choice Strawberry Velvet with an electric beater on high speed for about 5 minutes to become light and airy.
5. Fold in two-thirds of the raspberries (you can halve some of the raspberries) and two-thirds of the figs into the whipped First Choice Strawberry Velvet.
6. Spoon this mixture into the pastry rings and fill to the top.
7. Freeze overnight.

For the Meringues:

1. Preheat the oven to 100°C and line a greased baking tray with baking paper.
2. Beat the egg whites and lemon juice until stiff but not dry.
3. Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
4. Beat until very stiff and shiny.
5. Place the mixture into a piping bag fitted with a star nozzle and pipe small meringues. Bake for 1 hour. Switch off the oven and leave the meringues inside, preferably overnight, until completely cool.

For Serving:

1. Remove the ice-cream from the freezer and leave it at room temperature for 5 minutes. Lift the moulds and place on the serving plates – push down the ice-cream onto the plates.
2. Top with whipped cream, the rest of the raspberries and figs and lastly add some mini meringues.
3. Optional to garnish with fresh mint.