Line a 900g loaf tin with cling wrap and make sure it overlaps the sides of the tin so that you can fold it over the desert.
a layer of vanilla ice-cream onto the base of the tin, onto that place a
few thin slices of pannetone or sponge.
Cover with 1 row of
strawberries, next to that a row of blue berries and next to that a row
of raspberries, cover the berries with vanilla ice-cream and continue
with these layers 'til the loaf tin is full, press down to make sure
you seal all the holes.
Fold the cling wrap over the top.
Place the tin in the freezer and freeze 'til really hard.
the terrine from the freezer 15 minutes before you want to serve it, dip
in warm water to unmould it and place it onto a platter and top with
the berries, and a good shake of icing sugar.
Slice with a knife dipped in hot water.
Reprinted with permission of The Giggling Gourmet
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