- 4 litres vanilla ice cream
- 375g raspberries
- 500g blueberries
- 600g strawberries
- 3 – 4 Tbsp. icing sugar
Lightly mash 150g raspberries with a fork and 2 Tbsp. sifted icing sugar. In a small saucepan, add 360g blueberries and 2 Tbsp. icing sugar with a tablespoon or two of water and bring to a simmer. Remove from the heat and mash with a fork or masher. Do the same with the 400g chopped strawberries. Place the warm berries in the fridge to cool, keeping them separate from each other. Reserve the remaining whole berries for garnish.
Slightly soften 1 litre of vanilla ice cream at a time, so that it is easily spreadable with a spatula. Line the base of a Le Creuset TNS Bakeware 20cm Springform Cake Tin with a few layers of cling wrap before clipping the sides of the tin to the base to secure the cling wrap. Spoon the litre of ice cream into the base and top with raspberries. Place in the freezer to set, repeat with one more layer of ice cream and top with the chopped strawberries. Place back in the freezer to set overnight.
Repeat the same process with another cake tin and the remaining ice cream, but this time arranging the blueberries in the middle layer and leaving the top layer of ice cream bare. Set overnight in the freezer.
To unmold, wrap the tin in a hot cloth and run a hot palette knife around the edge of the cake and tin to help loosen the ice cream. Release the tin’s clip to unmold and place the strawberry and raspberry ice cream layer on a Le Creuset Footed Cake Stand. Top with the blueberry layer.
Once presented, separate the two layers before cutting into them to serve for easier and safer slicing. Top with remaining berries to serve.