Club Tropicana Tiramisu Ice Cream Cake

• Madeira cake1

  (we used a large rectangular block)

• mango sorbet500ml tub ml
• vanilla ice cream500ml ml
• dark chocolate↗50g g
• raspberry sorbet500ml tub ml
• double cream↗150ml ml

  whipped

• maraschino cherries

  for garnish

Step-by-step instructions

1. 1

   Cut a slice of sponge about 5 mm thick to fit a 1‑pound loaf pan measuring 16 × 10 cm, and trim the dark edges (the trimmings are a chef’s advantage). Line the pan with double‑layered cling film and press the sponge to the bottom. If the Madeira cake is smaller than the pan, fill any gaps—you won’t see them once the cake is assembled.

2. 2

   Spoon a layer of mango sorbet into the pan, using three‑quarters of the tub, smooth the surface with the back of a spoon and freeze for 10 minutes. Repeat the process with vanilla ice cream, then add another sponge layer. Melt the chocolate and pour it over the second sponge layer. Freeze another 10 minutes, then carefully add a layer of raspberry sorbet in the same way, followed by the final sponge layer. Cover with cling film and freeze until ready to use. Unmold the ice‑cream cake onto a plate, remove the film and garnish the top with whipped cream and maraschino cherries. Wait 10 minutes before slicing with a long, straight‑edged knife. Add extra cherries if desired.