Mix cocoa, sugar and water. Heat while stirring till all sugar dissolves. A smooth batter should form. Chill milk till icy cold. Pour milk into a beating bowl. Add cocoa batter, electrically beat to whip till frothy. Fill each chilled glass 1/3. Pour a tsp. of sauce along rim at surface of milk in glass. Pour another 1/3 with milk. Top with a scoop of icecream. Pour some more chocolate sauce along rim and top. Garnish with chocolate curls. Push in a chocolate spiral in inclined position. Serve immediately with long handled spoons.

Check to see that the icecream block is very firm. Make strips to line the bottom and sides of bread box. Keep the base strip much longer than box. This way sides of the strips that hang out of the box can help pull out the block later. Place a single layer of icecream wafers at bottom to cover base. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should just mix well, do not overbeat or it will form a lump. Spread 1/2 mixture on top of biscuit layer. Press down gently and evenly. Mark 4 equal sections along length of horizontal block. Cut one section carefully with a large sharp knife. Place carefully over crumb base. Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them .Place next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture. Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture. Place final layer of icecream over it. Arrange remaining icecream wafers to cover top of icecream. Place one more strip of butter paper over it to cover wafers. Set in freezer for 2-3 hours till well combined.

Remove upper layer of butter paper.Place a serving long dish over mouth of box. Invert with a quick motion. Hold side strips down with both hands. Or keep weights to hold them down. Gently pry up the inverted box, holding down strips. Gently remove all butter paper strips. Cut into individual pieces with sharp knife. Take care to cut right through to base. Lift with spatula and place on individual dishes. Pour a little strawberry sauce over it. Serve immediately.

Cut in butter. Mix with fingertips. Mixture should be the texture of bread crumbs. Spread all over bananas. Bake in a preheated oven at 200C for 20 minutes or till golden. Serve warm with dollops of vanilla icecream. Or with light cream sweetened as shown in introduction.