This pastel-hued dessert, inspired by the classic bread-and-berry summer pudding, is appealingly homey. When you carry it to the table, guests may be tempted to dip their fingers into the swirls of whipped cream on top. Cut into slices, and the nuts peeking out of the pistachio ice-cream layer (the other is strawberry) will vie for first-bite status with the berry-syrup soaked genoise.
Note: 1. Use a ruler to cut layers that fit pan snugly. 2. Don't oversoak, or cake may fall apart. 3. Aerate softened ice cream before spreading. 4. An offset spatula makes even layers. 5. Whipped cream is a last-minute embellishment.