4-5 slices pound cake
1 tbsp rum mixed with 1 tsp powdered sugar (or any liquor of choice or you could use simple sugar syrup in case you do not want the alcohol)
Fresh raspberries, mango to serve
For the Mango Ice cream Layer
20 oz mango ice cream, softened (I used Haagen Dazs)
1/3 cup mango puree
For the Raspberry Layer
2 pint fresh raspberries
1.5 tsp fresh lemon juice
1-3 tbsp sugar (to taste, depending on how tart the berries are)
For the Whipped Cream Layer
1/2 cup heavy cream, cold
1-2 tbsp sugar
Few drops of vanilla
For the Top Mango Layer (You could use softened mango sorbet if you do not get mango puree)
1 cup mango puree
1/8 tsp green cardamom powder
1-2 tbsp sugar (optional)
Method
Line a 6" cake pan with plastic cling film such that the film covers the edges of the pan.
This makes it easier to pull out the entire round once it has frozen.
Pulse the cake slices lightly in your food processor. You could arrange the cake slices as it is on the bottom of the pan too.
Soak the cake with the rum mixture. Freeze for 30 minutes.
Meanwhile, prepare the other layers. In a bowl, mix the softened ice-cream with 1/2 cup mango puree and set in the fridge.
In another bowl, macerate the raspberries in sugar and lemon juice and let stand for 15-20 minutes.
At the end of 15 minutes, using a fork, mash the raspberries or you could blend them into a smooth puree.
Save about 1/3 cup of this raspberry sauce to serve later.Refrigerate till ready to use.
In a third bowl, lightly whip up heavy cream with sugar & vanilla till it gets thickish.
You don't even need to go to soft peaks stage.Refrigerate till ready to use.
In another bowl, whisk the mango puree, cardamom powder and sugar (if using, depends on how sweet you want the top layer) and refrigerate.
Now, take out the cake pan and top the sponge cake layer with mango ice cream layer.
Set in the freezer for 45 minutes to 1 hour till the ice cream is firm.
Add the raspberry layer next followed by cream and mango puree layer.
Its just the matter of letting the previous layer set in the freezer before you add the next one.
Once all the layers are done, let the dessert set in the freezer for at least 4-5 hours till completely firm and solid.
Slice using a sharp knife dipped in hot water and immediately serve chilled with fresh fruit and raspberry sauce.
