Chocolate caramel semifreddo with honeycomb and mandarin

Name: Chocolate caramel semifreddo with honeycomb and mandarin
Cook time: 30 min
Total time: 30 min
Ingredients: 2 x 360g (11½-ounce) packets plain or chocolate chip Belgian waffles; 2 x 380g (12-ounce) cans caramel top 'n' fill; 500 grams (1 pound) cream cheese, chopped, softened; 2 tablespoons amaretto liqueur (optional, see tips); 2 x 50g (1½-ounce) chocolate-coated honeycomb bars, chopped coarsely; 3 medium oranges (720g), peeled, sliced thinly; 2 mandarins, peeled, segmented (see tips); 1 cup (250ml) bottled salted caramel sauce

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 10

Chocolate caramel semifreddo with honeycomb and mandarin

Ingredients

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2 x 360 grams (11½-ounce) packets plain or chocolate chip Belgian waffles2 x 380 grams (12-ounce) cans caramel top 'n' fill500 grams (1 pound) cream cheese, chopped, softened2 tablespoons amaretto liqueur (optional, see tips)2 x 50 grams (1½-ounce) chocolate-coated honeycomb bars, chopped coarsely3 medium oranges (720 grams), peeled, sliced thinly2 mandarins, peeled, segmented (see tips)1 cup (250 milliliters) bottled salted caramel sauce

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Instructions

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Step 1

Grease a 24cm (9½-inch) round springform pan; line base and side with baking paper, extending paper 3cm (1¼ inches) beyond rim.

Step 2

Trim waffles straight lengthways, following the natural waffle pattern. Place approximately five waffles, lengthways around inside edge of pan to create a collar. Trim remaining waffles horizontally on both sides to flatten and remove waffle pattern; place in base of pan, trimming to fit.

Step 3

Beat caramel, cream cheese and liqueur in a large bowl with an electric mixer until smooth and well combined. Fold in half the honeycomb bar. Spoon mixture into the waffle-lined pan; smooth level. Freeze overnight.

Step 4

To serve, top cake with orange slices, mandarin segments and remaining honeycomb bar. Drizzle with a little caramel sauce. Serve frozen slices, drizzled with remaining sauce.