Layer up bought sponge cake, liquor-spiked ice-cream and whipped cream, then add a tumble of fresh fruit and wafers. Cheers!
When building your beautiful boozy jelly cake, don't let each layer set completely before pouring over the next one – if it's too firm, the layers won't stick together.
blue lagoon ice-cream cake
serves 12 prep 25 mins
(+ 6 hours 30 mins freezing)
3L good-quality vanilla ice-cream, softened slightly
60ml (¼ cup) vodka
60ml (¼ cup) blue curagao liqueur
1 tsp blue food colouring
450g pkt double unfilled slab sponge cakes
300ml ctn thickened cream, whipped to firm peaks
Large fresh coconut pieces (see tip), pineapple wedges, blood orange and lemon slices, finely grated lemon rind, wide lemon rind strips and striped wafer rolls, to decorate
Grease a 20cm (base size) square cake pan. Line the base arid sides with 2 sheets of baking paper, greasing between layers to help
