1 litre tub mango sorbet
½ cup coarsely chopped roasted salted macadamias
1 litre tub premium vanilla ice-cream
150g box Raffaello chocolates (15)
125g punnet fresh raspberries
1 ripe mango (440g), cut into 2cm pieces
1 litre tub summer berries sorbet
Extra chopped mango and fresh raspberries, to decorate
3 cups frozen raspberries (350g)
¼ cup caster sugar
Grease a 26cm round springform pan (base measures 25cm). Line base and side with baking paper.
Spoon mango sorbet into a large bowl. Stir until smooth (do not melt). Stir in macadamias. Spoon into prepared pan. Smooth over top. Freeze for 20 minutes.
Place ice-cream in a large bowl. Stand for 10 minutes to slightly soften. Stir until smooth (do not melt).
Cut 10 of the chocolates in half, reserving remaining for decoration. Stir into ice-cream with raspberries and mango.
Spoon berry sorbet into a separate bowl. Stir until smooth (do not melt).
Alternately, spoon ice-cream mixture and sorbet into prepared pan over mango sorbet. Smooth over top. Cover. Freeze, overnight until firm.
To make coulis, place raspberries and sugar in a medium saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Gently boil for about 4 minutes, or until thickened.
Strain through a sieve over a bowl. Discard seeds. Refrigerate, covered, until serving.
Transfer cake to a serving plate. Decorate with extra mango and raspberries, and reserved chocolates. Drizzle with coulis. Cut into wedges.