Serves 16


  • 1 pint raspberry sorbet
  • 1 pint mango sorbet
  • 1 pint blueberry frozen yogurt
  • 1 pint pistachio ice cream
  • 1 3/4 cups whipping cream
  • 1⁄3 cup confectioners’ sugar, sifted
  • 1/2 tsp. vanilla extract
  • 9 ounces frozen fruit

  • Directions
    Active time: 1 hour 15 minutes
    Total time: 16 hours

    Line a 9" round springform pan with 2 layers of plastic wrap. Take raspberry sorbet out of the freezer (or use flavors in whatever order you’d like), remove from container, cut into slices, and press onto bottom of lined pan with back of a large spoon, spreading sorbet level. Freeze until hard, 1½ to 2 hours. Repeat with strawberry sorbet, pressing evenly over first sorbet layer, then freeze again, as above. Continue with mango sorbet, blueberry frozen yogurt, and pistachio ice cream. Once you’ve pressed the final layer, cover entire pan with plastic wrap and freeze until firm, several hours or overnight. When ready to serve, remove cake from freezer, uncover, and carefully release from pan and peel off plastic wrap. Place cake on a serving plate and return to freezer for 30 minutes to set.

    Meanwhile, in a medium bowl, using an electric hand mixer, whip whipping cream until soft peaks form. Whisk in confectioners’ sugar and vanilla extract until combined. Using a spatula, immediately spread over top and sides of frozen cake. Return cake to freezer for 15 minutes to firm, then remove and scatter frozen fruit on top. Cut into wedges to serve.


    Next Story