Layered Sorbet Cake
Rating
This no-bake cake features a vanilla cookie crust and layers of fruity sorbet between pistachio whipped cream. It’s a vibrant and delicious summertime dessert that’s sure to impress!
Ingredients
- CRUST:
- 1 (9-ounce) box vanilla wafer cookies
- 5 tablespoons unsalted butter, melted
- FILLING:
- 2 cups heavy whipping cream
- 3 tablespoons powdered monk fruit sweetener or powdered sugar
- 1 teaspoon vanilla extract
- 1 pt mango sorbet, or flavor of choice
- 1 pt pistachio sorbet or gelato, or flavor of choice
- 1 pt raspberry sorbet, or flavor of choice
- ½ cup pistachios
- EQUIPMENT:
- pastry knife or silicone spatula
- 1 (9-inch) springform pan
Instructions
- Make the crust: Use a food processor or high-speed blender to process the wafer cookies into fine crumbs. You should get about 1 ½ cups crumbs. Add the melted butter, then pulse a few times until the mixture is coarse and crumbly.
- Transfer the mixture to a 9-inch springform pan and use your hands to press the crust evenly into the bottom of the pan. Press the crust with a spatula or the bottom of a measuring cup to compact it. Place in the refrigerator or freezer for about 15 minutes, or until chilled.
- Make the filling: In a large bowl or the bowl of a stand mixer, add the heavy whipping cream, monkfruit sweetener, and vanilla. Beat on medium-high speed until stiff peaks form. Spread half of the whipped cream on top of the chilled crust. Place in the freezer for about 30 minutes, or until set. Place the remaining whipped cream in the refrigerator.
- Spread the mango sorbet gently over the cream layer. Freeze for about 30 minutes, or until set.
- Spread the pistachio sorbet gently over the mango layer. Freeze for about 30 minutes, or until set.
- Spread the raspberry sorbet gently over the pistachio layer. Freeze for about 30 minutes, or until set.
- Meanwhile, add the pistachios to a food processor and blend until finely chopped. Fold the chopped pistachios into the remaining whipped cream.
- Spread the pistachio whipped cream over the top layer of raspberry. Cover the cake and freeze for at least 1 hour, or until firm.
- Allow the cake to thaw for 5 minutes before serving.
- Enjoy!
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