Gingerbread, mango and macadamia parfait sandwich

For gingerbread dough, sift flour, spices and baking powder into a bowl to combine. Beat butter, golden syrup, sugars and molasses in an electric mixer until pale and fluffy. Add egg, in two batches, beating well between each addition. Add vanilla and a large pinch of salt; beat to combine. Add flour mixture, in batches, and beat until just combined. Turn dough onto a lightly floured surface and knead into a rough rectangle. Wrap in plastic wrap and refrigerate overnight to rest (8 hours).

For mango sorbet, warm sugar, liqueur, glucose and pinch of sea salt in a small saucepan over low heat until sugar dissolves (do not heat over 60°C). Process mango in a food processor until smooth, then gradually add sugar syrup until combined. Transfer to bowl, cover with plastic wrap and refrigerate to chill (1 hour).

For vanilla parfait, place yolks and vanilla in a bowl and using hand-held beaters, whisk until pale and thick (2 minutes). Place sugar, glucose and 1½ tbsp water in very small saucepan over medium heat. Cook, stirring to dissolve sugar, then cook, without stirring, until syrup mixture reaches 116°C on a sugar thermometer (3-5 minutes; tilt pan to read the temperature). Gradually whisk sugar syrup into egg yolk mixture until pale and thick (3 minutes). Fold through melted chocolate in batches (do not over mix as chocolate will seize), then set aside to cool to room temperature (10 minutes). Whisk cream until soft peaks form; fold through chocolate mixture in three batches.

Lightly grease and line a 20cm square cake tin (see note) with baking paper. Dollop spoonfuls of vanilla parfait and mango sorbet into pan in alternate layers. Using a skewer, lightly swirl to form a rippled effect. Scatter over macadamias. Smooth top, cover with plastic wrap, then freeze overnight to firm (8 hours or overnight).

Preheat oven to 160°C. Divide gingerbread dough in half. Working with one portion of dough at a time, roll out on a lightly floured piece of baking paper to 2mm thick. Using cake tin as a guide, trim dough to 20cm square (trimmings can be frozen for later use). Using a sharp knife, lightly score square of dough into ten, 10cm x 4cm rectangles. Refrigerate to chill (20 minutes). Repeat with remaining dough. Transfer scored squares of gingerbread on baking paper to 2 large baking trays and bake for
8 minutes. Remove from oven, then carefully cut out rectangles with serrated knife. Bake until light golden (4 minutes). Cool on trays then transfer to a wire rack to cool completely.

For spiced icing sugar, combine icing sugar and spices in a bowl.

To assemble, turn out parfait onto a board and portion into ten, 10cm x 4cm rectangles (see note). Return to freezer. Brush gingerbread rectangles with liqueur and use to sandwich a rectangle of parfait. Serve sandwiches dusted with spiced icing sugar.