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Berry bombe
Berry bombe
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Irresistible Berry bombe that will leave you craving more.
Ingredients:
  • 450g packet Brand unfilled double sponge cake
  • 1L Brand strawberry and white chocolate ice cream, softened slightly
  • 125g punnet raspberries
  • 215.00 gm caster sugar
  • 62.50 gm water
  • 4 egg whites
Instructions:
  • Cover the inside of a 6-cup pudding basin with 2 layers of plastic wrap, making sure there is extra hanging over the edges. Slice one sponge cake in half horizontally and cut a round shape from one of the halves to fit the bottom of the basin.
  • Cut a larger round to fit the top of the basin from the remaining half. Cut wide strips from the leftovers to line the sides, trimming to fit. Fill any gaps, without stressing about achieving perfect neatness.
  • Mix the ice-cream and raspberries together. Fill the sponge-lined basin with the mixture, pressing down firmly. Place the large round sponge over the top and wrap with plastic to cover completely. Freeze overnight.
  • In a medium saucepan over low heat, combine sugar and water. Gently stir until the sugar dissolves without bringing it to a boil. Use a damp pastry brush to eliminate any sugar crystals clinging to the sides of the pan. Increase the heat and let it boil without stirring for 5 minutes until it reaches 125°C (hard ball stage). Alternatively, without a thermometer, drop 1 tsp of syrup into a glass of cold water. It should form a ball that you can easily pinch with your fingertips at hard ball stage.
  • In an electric mixer, whip egg whites until soft peaks form. While mixing, slowly add hot sugar syrup directly onto egg whites. The mixture will thicken and become glossy. Continue to beat for 5 more minutes. Cover with plastic wrap and chill for up to 4 hours.
  • Before serving, invert bombe onto a platter, remove plastic wrap, then mix meringue until velvety; spread evenly over bombe, creating decorative swirls and peaks. For optimal outcome, torch the meringue with a kitchen blowtorch. Alternatively, if your serving plate is oven-safe, bake in a preheated 200C or 180C fan oven for 5 minutes until lightly browned.

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