Frozen Neapolitan Terrine

Line a 9 x 5-inch (23 x 13 cm) loaf pan with plastic wrap, overlapping pieces as necessary to leave about 4 inches (10 cm) excess on all sides, making as smooth as possible; set aside.

In a medium heatproof bowl set over a saucepan of hot, not boiling, water, melt chocolate and 1/2 cup (125 mL) of the cream; stir until smooth and let cool to room temperature.

Meanwhile, in a medium, dry skillet over medium heat, toast almonds, stirring constantly, for about 3 min or just until golden and fragrant. Let cool.

In a large, chilled bowl, using an electric mixer, whip remaining cream until soft peaks. Beat in 1/3 cup (80 mL) of the sugar just until stiff peaks form.

Using mixer, beat cooled chocolate mixture until lighter in colour; fold in one-third of the whipped cream until evenly blended. Spread into bottom of loaf pan and sprinkle with one-quarter of the almonds. Freeze for about 15 min or until starting to firm up. Cover remaining whipped cream and refrigerate.

Fold vanilla into remaining whipped cream and spread half over chocolate layer in loaf pan; sprinkle with one-quarter of the almonds and return to freezer for 15 min.

Meanwhile, in a food processor, blender or with an immersion blender, purée strawberries with remaining sugar until fairly smooth; fold into remaining whipped cream. Spread over vanilla layer and sprinkle with half of remaining almonds. Wrap overhanging plastic over top and freeze for at least 3 hrs or until firm, or for up to 1 week

To serve, use plastic wrap as handles to remove terrine from pan and place on a cutting board. Unwrap and cut into slices. Serve slices sprinkled remaining almonds.