“This is a lovely, if a little time consuming dessert. It is hard to find raspberry sherbet here, so we use strawberry ice cream instead. I've kept the recipe as the original however.”
2hrs 30mins

Ingredients Nutrition


  1. Chill a tall 2-L bombe or fancy metal mold.
  2. Allow the chocolate ice cream to soften slightly in the refrigerator.
  3. Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.
  4. Freeze until firm.
  5. Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.
  6. Return to freezer until firm.
  7. Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.
  8. Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.
  9. To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.
  10. Place in freezer to firm again.

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