What you’ll Need: 🗒️ ⠀

2 sponge cake slabs 20 l x 30 w x 2 cm h

1 L vanilla ice-cream

40g dark chocolate, coarsely chopped

1 cup Sunbeam glace cherries, coarsely chopped 

1 tbsp lemon zest

2 tbsp cocoa powder

Seasonal fruit 

METHOD

1. Line a 17 x 22 cm bar pan with cling wrap overlapping the edge.
2. Cut 1cm slices of sponge cake lengthways and line pan on bottom and sides 
3. Combine ice-cream, dark chocolate, Sunbeam glace cherries, lemon zest into bowl.
4. Add ice-cream into pan and spread eveningly. 
5. Top pan with another layer of cake and refrigerate for 4 hours or until firm.
6. Once firm, remove from the pan and dust with cocoa powder.
7. Cut into slabs and serve with sliced seasonal fruit