Place mold on rack set over pan. Refrigerate 8 hours or overnight. Just before serving, pull back cheesecloth and invert mold onto platter. Carefully remove all cheesecloth. Surround mold with dipped strawberries.
Pass raspberry sauce separately.
Puree raspberries in processor. Strain through fine sieve, pressing on pulp to extract as much juice as possible. Stir in superfine sugar and kirsch. Zucotto Line a mold with a mixture of three different kinds of ice cream, making sure the layers are even. Stir in the cream until smooth.