This dessert sounds exotic but it is quite easy to make from softened sorbet.
- Servings: 8
Source: Martha Stewart Weddings, Summer 2007
- 1 pint passion-fruit sorbet, such as Sharon's, softened
- 1 pint coconut sorbet, such as Ciao Bella, softened
- 2 pints lemon sorbet, such as Sharon's, softened
Spread passion-fruit sorbet into bottom of an 8-cup tiered fluted ice cream mold, and smooth top. Freeze until firm, about 1 hour. Add coconut sorbet to mold, and smooth top. Freeze until firm, about 1 hour. Add lemon sorbet, and smooth top. Cover with plastic wrap, and freeze overnight (up to 1 week).
Dip mold in hot water to make it easier to unmold. Invert onto a cake stand, and remove mold. Serve, or freeze 2 hours more to firm the outside before serving.