Summer pavlova ice cream torte

Ingredients

• 85 g packet raspberry jelly crystals
• 250 g packet chocolate or red velvet sandwich biscuits
• 90 g butter, melted
• 2 litres store-bought vanilla ice cream
• 3 egg whites, at room temperature
• 175 g caster sugar
• 1 tsp vanilla essence
• Red gel food colouring
• 200 ml cream, whipped
• Fresh berries and edible decorations, to serve (optional)
• Berry purée
• 500 g frozen raspberries
• 1 cup sugar
• 2 tbsp water
• 2 tbsp lemon juice