Gateau with a Sponge Base

Use a thin layer of light sponge, cut to the same size as the mould for the base. Here Rich Vanilla Ice Cream is flavoured with 225 g finely chopped skinned pistachio nuts for the top layer and a Chocolate Parfait forms the other layer. Once frozen, unmould the dessert on to a chilled platter, decorate and refreeze.

1. Spoon the first layer, here, pistachio ice cream, into the base of the mould. It is important to make the layers even in depth, so do not over fill the mould with the first layer. Freeze until firm.

   

2. Once the first layer is firm, spoon in the second layer - here, chocolate parfait. Run the spoon over the surface of the parfait to make it smooth and even in preparation for the next layer.

   

3. Place the thin sponge (moistened with a drizzling of a liqueur such as Crème de Cacao) on top of the chocolate parfait layer. Cover the gâteau and freeze. When ready, unmould the gateau by inverting the mould and wrapping a warm tea towel around it.

   

4. Decorate the gâteau by spreading a thin layer of whipped cream around the side and pressing on skinned, chopped pistachio nuts. Cover the top with cream and pipe on some Ganache. The gâteau can be returned to the freezer at this stage and transferred to the refrigerator about 20 minutes before serving. Finish it with chocolate decorations.