Ingredients for 8 people
500ml double cream
250g mascarpone cheese
70g icing sugar
125g strawberry ice-cream
75g chocolate ice-cream
75g vanilla ice-cream
200g spiced biscuits
Step 1/4Cut a big piece of clingfilm and place 1 scoop of strawberry ice-cream, 1 scoop of vanilla, 1 scoop of chocolate and finally 1 more scoop of strawberry ice-cream in a row. Wrap the ice-cream tightly in the clingfilm to form one long piece and put it in the freezer for 10 minutes.
Step 2/4Cut the strawberries into slices and arrange them on the bottom and sides of a glass terrine mold. In a bowl, beat the mascarpone, cream and icing sugar. Then spread half the mix on the bottom of the mold over the strawberries.
Step 3/4Remove the ice-cream roll from the freezer, remove the clingfilm and arrange it in the middle of the cream mix. Cover the ice-cream with the rest of the cream mix. Arrange the biscuits on top of the cream and place the cake in the freezer for 4 hours to harden.
Step 4/4Remove the mold and enjoy slices of the roll chilled.