Place the chocolate into the Thermomix bowl and grate for 10 seconds, Speed 8.
Add the frozen raspberries, mini meringues and softened vanilla ice-cream and mix on Reverse, Speed 4 until combined (you'll need to use the spatula to help mix).
Pour the mixture into a round 23cm cake tin (greased very well with butter - or lined with cling wrap). Smooth the top and place into the freezer to completely set.
When you're ready to serve, either lift the cling wrap, or gently run a knife around the edge and turn the ice-cream cake onto a serving board (you may need to warm the tin with your hands to release the ice-cream cake).
Pour over the bottle of Ice-Magic and decorate with extra meringues, silver edible balls, fresh raspberries and chocolates.
Serve immediately (or place back into the freezer until needed).