Ingredients
1 16 oz frozen pound cake
3 cups raspberry sorbet
1 cup blueberries
1 cup raspberries
2 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
Instructions
- Remove the pound cake from the aluminum pan and slice it into 4 equal layers lengthwise. Line the aluminum pan the pound cake came in or loaf tin with plastic wrap, leaving a large overhang on all sides.
- Remove sorbet from the freezer for 10 minutes so it is easy to spread.
- Whip cream, vanilla, and sugar until it forms stiff peaks.
- Place the bottom layer of the pound cake into the pan, pressing it firmly against the bottom of the pan. Add half of the sorbet on top of the pound cake, a slice of pound cake, whipped cream, pound cake, raspberry sorbet, pound cake, then top with the cream. Keep remaining cream in the fridge. Freeze cake for at least 3 hours.
- Remove cake from the pan and finish by covering the whole cake with the remaining whipped cream.
- Sprinkle with berries. Serve.
