Raspberry Sorbet Cake
Craving something light and refreshing? The Raspberry Sorbet Cake combines delicious layers of creamy sorbet and fresh berries, perfect for any summer occasion. Indulge your senses with this easy-to-make dessert that is sure to impress your guests.
Equipment
- Frying Pan
- Chef's Knife
Ingredients
- 2 pints Raspberry Sorbet
- 8-10 ounces whipped topping
- 2 cups fresh blueberries
- 1 pint fresh raspberries
Instructions
- Let the sorbet sit at room temperature for 10-15 minutes.
- Line a loaf pan with parchment paper with enough paper to stick out of the pan 2-3 inches.
- Spoon in 1 pint of the sorbet into the pan and spread until it is evenly distributed. Add a layer of blueberries and top with the additional pint of softened sorbet. Freeze for two hours.
- Bring the sorbet cake out of the freezer and let sit for 5 minutes. Gently loosen the sides that aren't covered with parchment paper with a knife. Gently pull up the frozen sorbet cake by the parchment paper. Place on a serving platter and remove paper.
- Frost with whipped topping and return to the freezer for at least 1/2 hour. Remove and garnish with remaining fresh fruits. Slice and serve.
Notes
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil to keep it from freezer burn. It’s best enjoyed within a week.