This is an Ina Garten recipe with some modifications. It is beautiful and delicious. Use what ever sorbet and ice cream combo that you like but be sure to keep the last (center) filling to some sort of ice cream. The best thing about this dessert is you can make it a few days before serving which frees you up to concentrate on the main course. If not serving the day you make it, leave it upside down and cover the bottom with plastic wrap to avoid freezer burn.