Ingredients
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1 1/2 x 250g packets sponge finger biscuits
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1.8 litres Peters Light and Creamy raspberry ripple ice-cream, softened
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Rose pink food colouring
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1 litre Peters vanilla ice-cream, softened
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1 cup frozen raspberries, thawed, crushed
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6 Ferrero Rocher Raffaello chocolates, crushed
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Raspberries, extra, to decorate
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Strawberries, to decorate
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Raffaello chocolates, to decorate
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Icing sugar mixture, for dusting
Method
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1Line the base and side of a 22cm-round (base) springform pan. Trim 5mm from one end of 20 biscuits. Arrange biscuits around edge of pan. Place remaining biscuits over base of pan, trimming to fit.
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2Place raspberry ice-cream in a bowl. Tint pink with colouring. Stir until smooth (ice-cream should be soft, not melted). Spoon half the ice-cream into pan. Smooth top.
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3Place vanilla ice-cream in a bowl. Add raspberries and chocolates. Stir until well combined (ice-cream should be smooth, not melted). Spoon vanilla mixture over raspberry ice-cream. Smooth top. Top with remaining raspberry ice-cream. Smooth top. Cover with plastic wrap, then foil. Freeze overnight.
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4Just before serving, stand cake at room temperature for 5 minutes. Remove from pan and transfer to a plate. Serve decorated with raspberries, strawberries and extra chocolates. Dust with icing sugar.
Source: taste.com.au
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