Categories: frozen dessert

Ingredients

• 8 oz. semisweet chocolate
• 3 Tbsp. butter
• 2 Tbsp. water
• 1/4 pint strawberry OR raspberry sorbet
• 1 dozen store-bought ladyfingers, split
• 1/2 pint EACH lemon and orange sorbet

Directions

1. In a double boiler, melt chocolate with butter and water over simmering water. Stir until completely melted and combined.
2. Meanwhile, take strawberry or raspberry sorbet from freezer and let soften at room temperature 5 to 10 minutes. Let chocolate cool slightly. Line 9 × 5-inch loaf pan with plastic wrap, using enough wrap to hang completely over all 4 sides. Place three rows of four ladyfingers in bottom of loaf pan. Top with 1/2 pint strawberry or raspberry sorbet.
3. Drizzle completely with half of chocolate mixture. Spread evenly with a knife. Freeze 45 minutes, and allow lemon sorbet to soften at room temperature. Spread 1/2 pint of lemon sorbet to form another layer in loaf pan.
4. Fold over sides of plastic wrap to cover completely and freeze 4 hours. To serve, run a knife around edge of the pan. Remove plastic wrap form top. Invert loaf onto a platter and remove rest of plastic wrap. Slice and serve immediately. Unused portion may be frozen in plastic wrap for up to 2 days.

Email to a friend | Print this recipe | Back