ICE AND EASY
Three delicious ice-cream desserts
Serves 8 Prep 1 hr plus freezing Cook 2 mins
1 madeira cake (we used a large
rectangular one)
500ml tub mango sorbet
500ml tub vanilla ice cream
50g dark chocolate
500ml tub raspberry sorbet 150ml double cream, whipped maraschino cherries, to decorate
1 Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges. Line the loaf tin with a double layer of strong plastic wrap and push the sponge |into the base. If the madeira cake is smaller than the tin, patch any gaps – you won’t see them when the cake is finished.
2 Spoon a layer of mango sorbet into the tin using three-quarters of the tub,
flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge.
3 Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge.
4 Cover the lot in wrap, then freeze until you need it. Turn the ice-cream cake out of the tin onto a plate and peel off the wrap, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries optional
PER SERVING 510 kcals, fat 24g,
saturates 14g, carbs 67g, sugars 58g, fibre 1g, protein 6g, salt 0.6g