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Tropical sunrise sorbet cake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Impressive frozen treat with vanilla ice cream, mango and berry sorbets, fresh mango, and butternut snap cookie base. Requires prep one day in advance.
Ingredients:
  • 2 litres vanilla ice-cream
  • 250g packet butternut snap cookies
  • 75g butter, melted
  • 750ml mango sorbet
  • 750ml summer berries sorbet
  • 1 large sliced mango, to decorate
  • 12 mini vanilla meringues, to decorate
  • Lime zest, to decorate
  • 53.75 gm caster sugar
  • 2 passionfruit, halved
  • 42.00 gm lime juice
Instructions:
  • Prepare a 7cm-deep loaf pan measuring 9cm x 25.5cm by greasing it and lining the base and sides with baking paper, leaving a 2cm overhang on all sides.
  • Allow the ice-cream to soften for 10 minutes in a bowl without melting.
  • In a food processor, crush biscuits into fine crumbs. Then, add butter and continue processing until well combined.
  • Layer the ice cream and sorbet alternately into the pan, gently pressing with the back of a spoon to remove any air bubbles. Top with the biscuit mixture, pressing down to secure it. Cover with plastic wrap and freeze overnight.
  • To prepare the passionfruit and lime syrup, combine sugar, passionfruit pulp, and lime juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally until the sugar dissolves. Increase heat to high and bring to a boil. Let it boil without stirring for another 5 minutes until thickened. Remove from heat and allow it to cool completely before using.
  • Allow the ice-cream cake to soften slightly at room temperature for 5 minutes. Invert the cake onto a serving plate, peel off and discard the baking paper. Garnish with slices of fresh mango, meringues, lime zest, and generously drizzle with passionfruit and lime syrup. Serve promptly to enjoy at its best.

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