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100 g unsalted butter, room temperature
100 g icing sugar
3 egg whites, room temperature
85 g plain flour, sieved
15 g dutch processed cocoa powder


395 g (1 can) sweetened condensed milk
500 g fresh cream 35% fat
½ tsp vanilla bean paste
150 g good quality gold chocolate (caramel) 30%, finely chopped


fresh raspberries



  1. Heat the oven to 170˚C, fan forced.
  2. Place the butter and icing sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix until combined and smooth.
  3. Add in the egg whites, sieved flour and cocoa powder. Continue to mix until the ingredients come together as a paste.
  4. Use a baking mat or cut a sheet of baking paper to fit the base of your tray. Place the mat onto your workbench and spread a thin layer of the paste over it. Drag a tiling comb through the paste, from one end of the mat to the other to create thin strips. Transfer the mat to the baking tray. There will be enough paste to make 2 trays.
  5. Bake in the pre-heated oven for 6-8 minutes.
  6. Once the tuile is removed from the oven, arrange 5 strips of pastry on each serving plate to create a wreath, using a 100mm bowl as a guide. If they become too firm, place them in the oven for a few minutes to soften before you continue to shape the spaghetti.



  1. Place a bowl into the freezer to chill.
  2. Place the unopened can of condensed milk into a saucepan of water so that it is completely submerged and simmer for 3 hours, topping up the water as required. Allow the can to cool completely at room temperature.
  3. Transfer the condensed milk into the bowl of a stand mixer fitted with a whisk attachment and whisk until smooth.
  4. Add in the cream and vanilla paste. Whisk on medium to high speed until it achieves a medium peak.
  5. Gently fold in the finely chopped gold chocolate.
  6. Transfer the ice cream into the pre-chilled bowl and place into the freezer for a minimum of 8 hours.


NOTE: The can of condensed milk can be prepared a few days in advance.



  1. Place a scoop of caramel ice cream in the centre of the chocolate spaghetti wreath.
  2. Garnish with fresh raspberries and mint.

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