Method

• 1.
  Preheat oven to 170°C. Grease and line a 25cm x 35cm x 5cm roasting pan (or baking pan) with baking paper.
• 2.
  For the brownie, place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and allow to cool for 5 minutes. Place sugar, almond meal, cocoa, orange zest, vanilla, eggs and chocolate mixture in a large bowl and whisk until smooth. Pour into prepared pan and bake for 25-30 minutes until a skewer inserted into the centre comes out with slightly fudgy crumbs. Cool completely in the pan.
• 3.
  Line four 8.5cm (base) 400ml-capacity moulds with two layers of plastic wrap. Using the base of the moulds as a guide, cut brownie into 8 x 8cm rounds. Spoon 1/2 cup ice cream into a mould and smooth the top. Layer with a round of brownie, then another 1/2 cup ice cream. Finish with a second round of brownie. Repeat with remaining moulds, brownie rounds and ice cream. Freeze for 4-6 hours, or overnight until firm.
• 4.
  Once set, make the meringue. Place egg whites and sugar in a heatproof bowl over a saucepan of barely simmering water. Cook, whisking occasionally, until sugar has dissolved and mixture is hot. Transfer to the bowl of a stand mixer with the whisk attachment and whisk for 6-8 minutes until meringue is thick, glossy and cool.
• 5.
  Place the meringue in a piping bag with a 1.5cm round nozzle. Working with one mould at a time, invert onto serving plate, remove mould and plastic wrap, and pipe meringue around the top and sides. Use a blowtorch to lightly toast meringue. Serve immediately or keep in the freezer until ready to serve.