Recipes+
Ingredients
Method
1.Line base and sides of a 22cm round springform pan with plastic food wrap or foil.
2.Cut each rollette evenly into thirds. Tightly pack rollettes, in a single layer. Cut-side up, over base of prepared pan.
3.Spread vanilla ice-cream evenly over rollettes in pan. Smooth surface. Freeze 1-2 hours or until firm.
4.Remove cake from pan; transfer to a large serving plate or cake board. Arrange scoops of ice-cream, gelato and sorbet over top. Freeze until ready to serve.
Budget tip: Use neapolitan ice-cream or limit ice-cream and gelato to 2 colours. Scoop gelato and ice-cream and freeze on a tray lined with foil. Rollettes are small sponge rolls available from the bread and cake aisle at the supermarket.
Note
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