Biskuit Ice Bomb

Ingredients

• 1 round sponge cake base (baked)
• Orange juice from 2 freshly squeezed oranges
• 3 tbsp Cointreau
• 500 g strawberry ice cream (soft)
• 125 g crushed frozen raspberries
• 350 g chocolate ice cream (soft)
• Raspberries, slightly thawed
• powdered sugar

Instructions

1. 1.

   Line a deep bowl for 1.2 L of contents with clear plastic wrap so the wrap drapes over the edges. Cut the sponge cake into eight pieces. Mix orange juice and Cointreau. Briefly dip each sponge piece in the liquid, lift it out, and press it against the inner walls of the bowl; ensure the walls are completely covered without gaps. Combine strawberry ice cream with raspberries and spoon this mixture into the form, coating the sponge evenly all around up to the top. Fill with chocolate ice cream, gently press everything down with a flat hand, and place in the freezer for 4 hours.

2. 2.

   Let it sit at room temperature for 5 minutes before serving. Transfer to a plate, remove the plastic wrap, decorate with raspberries, dust with powdered sugar, and serve.