Step 1

Line base and sides of a 30 x 20cm (base measurement) freezer proof dish with 2 layers of baking paper, extending paper at long sides for handles. Sprinkle half the crushed malt balls over base of dish.

Step 2

Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition. Add liqueur and chocolate; beat until well combined. Spoon half the chocolate mixture over crushed malt balls in dish. Using damp hands, press firmly to level top.

Step 3

Combine ice-cream and raspberries. Spread ice-cream mixture over chocolate mixture in dish. Spread remaining chocolate mixture over ice-cream. Using damp hands, press firmly to level top. Sprinkle with remaining crushed malt balls. Cover with 2 layers of plastic-food wrap; freeze overnight or until firm. Slice to serve.