Method:
1 Preheat oven to 200°C fan forced. Grease and line a baking tray.


2 Place butter and sugar in a bowl, beat with an electric mixer until pale and creamy. Stir through egg whites then flour. Spoon heaped teaspoons of mixture onto prepared oven tray. Bake for 5 minutes or until golden; cool.


3 Place a round mould onto a tray lined with baking paper. Press a small amount of ice cream into the mould. Sprinkle with coconut, top with a biscuit and some sliced rambutan. Repeat layers with remaining ice cream, biscuit, coconut and rambutans. Freeze until firm.


4 Meanwhile, combine the water, raw sugar, lime rind and juice in a small saucepan. Cook, stirring over low heat until sugar dissolves. Bring to a boil, reduce heat, simmer, uncovered for about 5 minutes or until thickened slightly; cool.


5 Remove iced dessert from mould and drizzle with lime syrup.