SpongeBob ice cream bar

Grease and parchment paper a nine by 13 baking pan and separate three room temperature eggs.

Whip the yolks with 75 grams of sugar on high three to four minutes until pale and thickened, very nearly at the ribbon stage, so a figure of eight keeps its shape.

Clean the bowl thoroughly and beat the whites with the cream of tartar until frothy, then slowly stream in the 100 grams of sugar and beat one to three minutes more to soft peaks.

Whisk the sifted cake flour, kosher salt and baking powder together.

Whisk the room temperature milk, melted butter, vanilla paste, banana extract and yellow food coloring together.

Fold the yolk mixture, the dry mixture and the milk mixture together in a large bowl just until no dry patches remain.

Fold in about a third of the beaten whites to loosen it, then fold in the rest very gently to a light, silky batter.

Pour into the prepared pan, coax it level and bake at 350F for 10 to 14 minutes.

Sorbet: whisk the whole milk, heavy cream, vanilla extract, salt and agave syrup together and pour over the pineapple in the pint container.

Freeze overnight until rock solid, then spin on the ice cream setting for four minutes into a silky sorbet.

Slice the cooled cake into precise rectangles about half an inch smaller than the mould.

Spread a little sorbet in the bottom of each mould, set the cake in the centre and pack more sorbet around and over it; freeze overnight until completely solid.

Unmould, push in two popsicle sticks and freeze another hour or two so they are extra cold.

Melt one pound of dark chocolate and stir in three tablespoons of coconut oil for a magic shell.

Dip each bar and move straight into the toasted chopped almonds without pausing, because the shell sets very fast.