Frozen rainbow cake
Instructions
Prepare the ice cream and two types of sorbet, following its recipes, but halving the dose.
Take a round mold by 26 cm in diameter, foderatelo with aluminum paper and put it in the freezer for about 30 minutes.
After this time, remove the mold from the freezer and you seek training for yourself at the bottom a layer well compacted and leveled of lemon sorbet.
On this put a layer of ladyfingers dipped quickly in marsala (preferably with water) and squeezed and ladyfingers have a layer of pistachio ice cream.
Continue with a layer of ladyfingers soaked in marsala and ultimate with a layer of Strawberry sorbet.
Carefully level the surface of the sorbetto and cover with foil.
Put the mold in the freezer for 1 hour.
At the appropriate time, remove it from the freezer, turn it upside down on a plate previously cooled in a refrigerator by removing the aluminum cards, and decorated the cake with the chocolate sprinkles.
Serve immediately.
We recommend that you take care in overlapping layers, so they are all the same thickness.
Ingredients and dosing for 6 persons
- 350 g of pistachio ice cream (see recipe)
- 350 g of lemon sorbet (see recipe)
- 350 g of strawberry sorbet (see recipe)
- 200 g of biscuits savoiardi
- 1 glass of marsala wine
- Chopped chocolate