FOOD

Mango Melba Sorbet Ice-Cream Cake

This ultimate summer cake is almost too pretty to eat! Almost ...
12
30M

TIP! Cake and coulis can be made up to five days ahead. Store coulis in the fridge and cake in the freezer. You can replace sorbet with any flavour you prefer.

Ingredients

RASPBERRY COULIS

Method

1.

Grease a 26cm round springform pan (base measures 25cm). Line base and side with baking paper.

2.

Spoon mango sorbet into a large bowl. Stir until smooth (do not melt). Stir in macadamias. Spoon into prepared pan. Smooth over top. Freeze for 20 minutes. 

3.

Place ice-cream in a large bowl. Stand for 10 minutes to slightly soften. Stir until smooth (do not melt). 

4.

Cut 10 of the chocolates in half, reserving remaining for decoration. Stir into ice-cream with raspberries and mango. 

5.

Spoon berry sorbet into a separate bowl. Stir until smooth (do not melt). 

6.

Alternately, spoon ice-cream mixture and sorbet into prepared pan over mango sorbet. Smooth over top. Cover. Freeze, overnight until firm. 

7.

To make coulis, place raspberries and sugar in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil for about 4 minutes, or until thickened. 

8.

Strain through a sieve over a bowl. Discard seeds. Refrigerate, covered, until serving. 

9.

Transfer cake to a serving plate. Decorate with extra mango and raspberries, and reserved chocolates. Drizzle with coulis. Cut into wedges. 

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