"I created this dish in the early Paramount days as a grown-up version of a childhood memory," says Manfield. "My favourite commercial ice-cream was a Splice, a burst of tropical flavour with a layer of cream inside. At Paramount, the assembly required two different-shaped moulds, which when sliced revealed an internal pattern. This 'slice and serve' dessert is testament to the creative vision of my mentor Phillip Searle and my time spent at Oasis Seros - his chequerboard ice-cream remains a beacon on our modern culinary landscape. Using the construction skills Phillip taught me and without mimicking his dessert, my splice was born. Here, I've simplified the construction. Each of the flavours is layered in small dariole or ring moulds, available from kitchenware shops. Or you could use a loaf tin and serve it cut into slices. It's important to work with fruit that is in season and at its ripest, and with flavours that are compatible, so the result is greater than the sum of its parts."