Club Tropicana Ice Cream Cake

  • 18 Jun - 24 Jun, 2022
  • Mag The Weekly
  • Cookery


· 1 madeira cake

· 500 ml mango sorbet

· 500 ml vanilla ice cream

· 50 g dark chocolate

· 500 ml raspberry sorbet

· 150 ml double cream, whipped

· Maraschino cherries, to decorate


Cut a piece of sponge about five mm thick to fit a loaf tin and trim off any dark edges. Line the loaf tin with a double layer of strong cling film and push the sponge into the base. 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 minutes. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 minutes, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. Cover the lot in cling film, then freeze until you need it. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, then decorate the top with whipped cream and cherries. Wait 10 minutes before slicing, serve with extra cherries.