METHOD

1. Line a lightly greased 8cm x 7.5cm x 32.5cm (2-litre-capacity) tin with non-stick baking paper. Line the base with half the wafers, trimming if necessary. Freeze until ready to use. 
   
2. Place the mango sorbet in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Spoon into the tin and spread evenly with a palette knife. 
   
3. Place the lychee sorbet in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Spoon onto the mango layer and spread evenly with a palette knife. 
   
4. Top with the remaining wafers and freeze for 30 minutes. 
   
5. Place the raspberry sorbet in the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Spoon onto the wafer layer and spread evenly with a palette knife. Freeze for 4–5 hours or until frozen. 
   
6. Remove the cake from the tin, place on a plate and serve immediately. Serves 8–10.