460g double unfilled sponge cake
470ml tubs Connoisseur gourmet ice cream Derwent Valley raspberry with white chocolate
2 tbsp raspberry cordial
1 tbsp Chambord (raspberry flavoured liqueur)
Red food colouring, to tint
1 cup frozen raspberries
Icing sugar, for dusting
Extra ½ cup frozen raspberries
Put a 14cm upturned plate on centre of 1 of the cakes (reserve second cake for another use). Use a small sharp knife to make a shallow cut around the edge of the plate.
Remove plate and use a dessert spoon to carefully scoop out ¾ of the cake, leaving a cake shell. Put ice-cream in a large bowl and set aside to soften for 10 minutes.
Meanwhile, combine cordial and liqueur. Add a few drops of food colouring to tint. Brush inside of cake with tinted mixture.
Spoon ice-cream into cake shell and smooth surface. Top with raspberries, in a single layer, gently pushing them into ice-cream to secure in place. Freeze for 6 hours or overnight until ice-cream is firm.
Carefully hold cake in 1 hand and dust side of cake with icing sugar. Put cake on a chilled serving plate and top with extra raspberries. Dust top of cake with icing sugar and serve.