Ingredients:

• 1 3x8x3-inch rectangular bread box
• 2 sheets Butter paper
• 1 litre – pack vanilla ice-cream
• 1 cup – canned Cherries drained
• 1 cup – fresh strawberries cleaned & chopped
• 2 oranges, peeled and segmented
• 1 cup – sponge cake crumbs or sweet bread crumbs
• 1 cup – biscuit crumbs
• 1 tbsp – melted Butter
• 2 tsp – cocoa powder
• 2 tbsp – sugar, powdered
• 15-20 ice-cream wafer rectangles
• 1/2 cup – Strawberry sauce (refer sauces for ice-creams and cakes)

Method:

1. Check to see that the ice-cream block is very firm.
2. Make strips to line the bottom and sides of bread box.
3. Keep the base strip much longer than the box.
4. This way, sides of the strips that hang out of the box can help pull out the block later.
5. Place a single layer of ice-cream wafers at bottom to cover base.
6. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds.
7. They should just mix well, do not overbeat or it will form lumps.
8. Spread 1/2 mixture on top of biscuit layer.
9. Press down gently and evenly.
10. Mark 4 equal sections along length of horizontal block.
11. Cut one section carefully with a large sharp knife.
12. Place carefully over crumb base.
13. Spread out cherries over ice-cream layer.
14. Sprinkle some leftover crumbs on them. Place next layer of ice-cream over it.
15. Spread orange segments and sprinkle some crumb mixture.
16. Place next layer of ice-cream over it.
17. Spread strawberries and remaining crumbs mixture.
18. Place final layer of ice-cream over it. Arrange remaining ice-cream wafers to cover top of ice-cream.
19. Place one more strip of butter paper over it to cover wafers.
20. Set in freezer for 2-3 hours till well combined.
21. To serve:
22. Remove upper layer of butter paper.
23. Place a serving long dish over mouth of box.
24. Invert with a quick motion.
25. Hold side strips down with both hands.
26. Or keep weights to hold them down.
27. Gently pry up the inverted box, holding down strips.
28. Gently remove all butter paper strips.
29. Cut into individual pieces with sharp knife.
30. Take care to cut right through to base.
31. Lift with spatula and place on individual dishes.
32. Pour a little strawberry sauce over it.
33. Serve immediately.

Recipe courtesy of Saroj Kering