1.Line 14cm x 21cm (5½-inch x 8½-inch) loaf pan with plastic wrap.
2.Brush cake slices with liqueur.
3.Place ice-cream in large bowl; stir in rind.
4.Spread half the ice-cream mixture into pan; top with cake slices then remaining ice-cream. Cover with plastic wrap; freeze until firm. Using hot knife, cut terrine into six slices. Serve with fresh mixed berries.