- Preheat oven to 180C (160C fan forced). Line the base and sides of a 23cm round springform cake pan with baking paper. Prepare brownie mixture according to packet directions. Pour into pan and bake for 45-50 min. Cool completely in pan.
- Spoon 1L of the frozen yoghurt over the brownie, smoothing the top with the back of a spoon. Return to the freezer for 1-2 hr or until firm.
- Spoon sorbet over yoghurt, freeze and firm and add the remaining frozen yoghurt. Cover with plastic wrap, freeze until required. To serve, place into the fridge for 20 min before serving. Garnish with fresh berries and cut into wedges to serve.
Source: that's life! TEST KITCHEN
Photo: CAROLYN FIENBERG
