Raspberry, Mango, Lemon Sorbeto Cake
Updated: Jan 29, 2018
1 pint raspberry sorbet, softened
1 pint lemon sorbet, softened
1 pint mango sorbet, softened
1 pint fresh raspberries or 2 cups frozen
2 Tbs fresh lemon zest
1 cup granola
½ cup almonds slivers
Soften sorbets by leaving them out at room temperature for approximately 15 minutes so that they are a spreadable consistency but still frozen.
Line a 9 x 5 inch loaf pan with plastic wrap or parchment paper, leaving enough draped over the edges to cover the pan when finished.
Add the raspberry sorbet to the lined loaf pan, spreading it in a smooth, tight layer, making sure to get all the corners and edges.
Evenly sprinkle the lemon zest over the raspberry sorbet.
Add the lemon sorbet and smooth into a nice even layer.
Line up the fresh raspberries on top of the raspberry lemon layer, in one even layer.
Add the mango sorbet and smooth in a nice even layer.
Toss the granola and chopped almonds together and sprinkle evenly over the mango sorbet.
Pull the plastic wrap up over the pan, covering completely and place in the freezer for approximately 6-8 hours to firm up.
To serve, pull the pan out of the freezer and let it sit at room temperature for a few minutes. Unfold the plastic wrap and invert the pan onto a platter or cutting board. Remove the loaf pan and peel back all of the plastic wrap. Slice and serve.
This is a great recipe to make all your own, use your favorite sorbet flavors and fillings.
This recipe is perfect for making a day or two before you plan to serve it.