Layered Sorbet And Ice-Cream Cake - cooking recipe

Ingredients

1 liter sorbet, any flavour (mango or hazelnut recommended)
1 liter vanilla ice cream

Preparation

Line the base of a deep 22cm round cake tin with baking paper.
Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
Place in the freezer until firm.
Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
Return to freezer to firm.
Repeat with another layer of sorbet and ice-cream.
Freeze until firm.
Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
To serve, rub the outside of the cake tin with a warm damp cloth to loosen.
Invert onto serving plate.
Decorate to suit the flavour used.
The flavour combinations are virtually unlimited.
Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!