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A sweet ending...

This dessert can be prepared a few days before a party. Then let the ice cream bomb (without the meringue) soften in the refrigerator for about 20 minutes, until you can slice it. Turn it out onto a serving tray. Then freeze the ice cream bomb for 10 minutes so the surface can harden so the meringue doesn’t fall off. You have to work fast when you pipe the meringue since the ice cream melts. You will need a blow torch to cook the meringue.

SERVES 8

  • 2 litres softened vanilla ice cream
  • ¾ litre softened raspberry sorbet
  • 1 cake base (purchased is fine)
  • 1 small (¾ litre) and 1 large (2 litres) metal bowls

Raspberry meringue

  • 3 free-range egg whites
  • 4 drops fresh lemon juice
  • 325 ml sugar
  • 200 g fresh raspberries
  1. Freeze the bowls (so the ice cream sticks better to the sides and does not melt as quickly when the bowls are to be filled).
  2. Soften the sorbet in the refrigerator for 20-30 minutes. Pack it firmly into the little metal bowl. Cover with cling film and freeze it until the sorbet is hard again, about 2 hours.
  3. Soften the vanilla ice cream in the refrigerator for 20-30 minutes. Cover the bottom and walls of the larger (frozen) metal bowl with vanilla ice cream so you leave the centre hollow.
  4. Take the bowl with the raspberry sorbet out and rinse the outside of the bowl quickly with hot water. Take the sorbet out and press it into the hollow space in the vanilla ice cream. Fill in any excess space with more vanilla ice cream and spread a layer of vanilla ice cream on top so the sorbet disappears into the middle of the bomb.
  5. Cut a round slice out of the cake bottom so it covers the entire surface of the ice cream. Cover with cling film and freeze again until the ice cream bomb is hard.
  6. Rinse the outside of the bowl quickly with hot water and press the ice cream out. Freeze it again so the surface freezes.
  7. Whisk the egg whites, lemon juice and 1 dl sugar with an electric mixer into a thick meringue in a dry and clean stainless steel bowl.
  8. Add another 1 dl sugar while whipping it.
  9. Mash the raspberries with the rest of the sugar and whip it into the meringue at low speed. Whip it hard until it is firm.
  10. Pipe or spread the meringue over the ice cream bomb and cook the surface with a blow torch.

Tags  dessert meringue raspberry

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