1 litre Carte D'Or salted caramel ice cream slightly softened
100 g tinned caramel
FOR THE BROWNIE
150 g unsalted butter chopped plus extra for greasing
100 g dark chocolate roughly chopped
150 g caster sugar
3 medium eggs beaten
40 g cocoa powder
40 g self-raising flour
FOR THE MERINGUE
4 large egg white
1 tsp cornflour
200 g caster sugar
Line a 1 litre pudding basin with a double layer of clingfilm, ensuring there is excess hanging over the sides. Spoon in the ice cream, then smooth to level. Freeze for 1hr, or until starting to firm up. Spread caramel on top of ice cream, cover and return to freezer for at least 4hr, or until completely set.
Meanwhile, make the brownie. Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm square tin with baking parchment. Melt butter and chocolate together in a large heatproof bowl over a pan of barely simmering water. Remove and leave to cool slightly before stirring through the remaining ingredients. Decant into prepared tin and bake for 25min, or until the edges are set. Leave to cool completely.
Preheat oven to 220°C (200°C fan) mark 7. Line a flat baking sheet with baking parchment and put cooled brownie in the centre. To make the meringue, beat egg whites to stiff peaks in a freestanding mixer. Combine cornflour and sugar in a small bowl. Gradually add sugar mixture to egg whites, 1tbsp at a time, whisking back to stiff peaks after each addition – the meringue should be thick and glossy.
Using the excess clingfilm to help, pull the frozen ice cream from pudding basin and invert onto the brownie, before removing clingfilm. Trim brownie to the same size as the base of the ice cream. Spread meringue over the top and sides, making sure there are no gaps and that it comes right down to the baking sheet, swirling it into peaks.
Bake in the oven for 4-5min until lightly browned. Transfer to a plate and leave to soften briefly before serving.