FRUIT SORBET CAKE

INGREDIENTS:

1 Litre of Strawberry sorbet
1 Litre of Black Berry Sorbet
Low fat whip cream
Fresh berries for garnish
Mint leaves for garnish
Plastic Wrap

METHOD:

Cover the inside of a cake pan with plastic wrap, ensuring there is a lot of excess at the sides
Soften the Black berry sorbet enough for it to spread easily. Cover thoroughly with plastic.
Place back in the freezer for an hour until frozen
Once frozen add the strawberry sorbet on top. Also ensuring it is soft enough to spread easily.
Cover with plastic and place back in the freezer until ready to serve.
When ready to serve remove cake from pan and remove the plastic.
Place in serving tray.
Cover top with whip cream and garnish with frozen fresh fruits and mint leaves.
(Freeze the fresh fruits for a professional look)

TIPS:
You can use any flavour of sorbet and any amount of levels. Play around with the colours.
Just repeat the process accordingly.
The whip cream can be omitted.
Between the sorbet flavours fruits can be layered.
Do not put whole fruits inside the sorbet mixture as it may cause the cake to break.
Can also be done with different flavour ice-cream......

What different flavours will you use?