New recipes

Ice cream bombe with raspberry meringue recipe

Ice cream bombe with raspberry meringue recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake

This dessert can be partially prepared a few days before a party. Turn the bombe out onto a serving tray and put it back in the freezer so the outside will harden and the meringue will stick better.

6 people made this

IngredientsServes: 12

  • 2 litres softened vanilla ice cream
  • 3/4 litre softened raspberry sorbet
  • 1 cake base (readymade)
  • You will also need
  • 1 small metal bowl (3/4 litre capacity)
  • 1 large metal bowl (2 litre capacity)
  • For the raspberry meringue
  • 3 free-range eggs
  • 4 drops fresh lemon juice
  • 325g sugar
  • 200g fresh or frozen raspberries

MethodPrep:30min ›Extra time:4hr freezing › Ready in:4hr30min

  1. For the bombe: freeze the bowls (so the ice cream sticks to the sides and does not melt as quickly when the bowls are being filled).
  2. Soften the sorbet in the fridge for 20 or 30 minutes. Then pack it firmly into the smaller of the two metal bowls. Cover with clingfilm and freeze again until it's hard, about 2 hours.
  3. Soften the vanilla ice cream in the fridge for 20 or 30 minutes. Cover the bottom and walls of the larger metal bowl with ice cream but leave the centre hollow.
  4. Take the bowl of raspberry sorbet out of freezer and dip the outside of the bowl quickly into hot water. Slide the sorbet out and press it into the hollow space in the vanilla ice cream. Fill in any excess space with vanilla ice cream and then spread a layer of vanilla ice cream on top so the sorbet disappears into the middle of the bombe.
  5. Cout a round slice of the cake bottom so it covers the base of the ice cream bombe. Cover with clingfilm and freeze again until the ice cream bombe is hard, a few hours.
  6. Quickly dip the outside of the bowl into hot water and turn the ice cream bombe out onto a serving tray and put it back in the freezer so the outside will harden and the meringue will stick better.
  7. For the meringue: In a dry, clean, stainless steel bowl, whisk the egg whites, lemon juice and 100g of the sugar with an electric mixer until it becomes a thick meringue. Gradually add another 100g of the sugar while you whip.
  8. Mash the raspberries with the rest of the sugar and whip into the meringue at low speed. Keep whipping until it is firm.
  9. Pipe or spread the meringue over the ice cream bombe and brown the surface with a blow torch.

About me:

If you like this recipe - you can find more just like it in my new book 'One More Slice'. See footnote for more details.

About my book:

One More Slice is published by New Holland Publishers, price £12.99.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Bombes Away! 3 Easy-Peasy Summer Desserts

Photo: Courtesy of Erin Phraner.

Striped Sherbet Bombe
Serves: 10-12

3 cups lemon sherbet, softened
3 cups orange sherbet, softened
3 cups raspberry sherbet, softened
1 cup fresh raspberries

Photo: Courtesy of Erin Phraner.

Mocha Ice Cream Bombe
Chocolate lovers, this one&rsquos for you! We layered dark chocolate and coffee ice cream to create the nested look of this super-rich bombe, then cloaked the whole thing in our version of Magic Shell. Skip the coffee ice cream and go for another layer of chocolate if you&rsquod like to be a purist (just pick one that&rsquos a different color &mdash maybe milk or white chocolate).

2 to 3 pints dark chocolate ice cream, softened
1 to 2 pints coffee ice cream, softened
1 (12-oz.) bag bittersweet chocolate chips
1 stick salted butter, cut into pieces
1/2 cup vegetable oil, plus more for brushing
Shaved chocolate and/or finely ground coffee beans, for sprinkling

Bombe dessert recipes

These showstopping bombe desserts are perfect for special occasions, like Christmas or a dinner party. Try a boozy recipe or our millionaire's version.

Millionaire’s ice cream bombe

This spectacular Christmas showstopper is covered in crunchy Maltesers and makes for an enticing alternative pudding to end your festive feast

Gingercrunch & meringue bombes

These simple make-ahead puds use ready-made meringues and gingernut biscuits, but look really impressive

Chocolate, ginger & praline bombe

A frozen pud with real star quality – and you don’t need an ice-cream machine to make it

Mango, lime & blackberry bombe

Wow family and friends with this spectacular pudding - a true treat for summer

Rippled chocolate bombe

A clever and impressive dessert

Chocolate orange bombe Alaska with hot chocolate sauce

This twist on baked Alaska looks simply stunning – and the dark chocolate and orange flavours are just as good. Try it for Christmas, Hogmanay or New Year

Chocolate orange & cranberry red velvet bombe

This stunning festive dessert makes a great alternative to Christmas pudding, with a hidden cream cheese and cranberry filling


  • 4, (12 ounce bags) for a total of 12 cups frozen raspberries (not in syrup)
  • 1 1/4 cups Dixie Crystals Extra Fine Granulated Sugar
  • 4 tablespoons corn syrup, honey, or 4 more tablespoons sugar
  • 2 cups water
  • 1 1/4 cups almond flour/meal
  • 2 1/2 tablespoons all-purpose flour* (substitute cornstarch for a gluten free option)
  • 1/8 teaspoon salt
  • 1/4 cup + 1/3 cup Dixie Crystals Extra Fine Granulated Sugar
  • 4 large egg whites
  • 1/8 teaspoon cream of tartar (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Awesome Mini Dessert Shooters

Recipe Summary

  • 2 large egg whites
  • 1/2 cup sugar
  • Pinch cream of tartar
  • 11 cups raspberries (about 9 pints)
  • 1 pint plus 1 cup raspberry sorbet
  • 2 pints vanilla ice cream
  • 2 tablespoons sliced almonds (optional)

Preheat oven to 200 degrees. Line a baking sheet with parchment set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.

Transfer meringue to parchment-lined baking sheet spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven let dry but not brown this will take about 4 hours. Remove from oven let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.

Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.

Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.

Soften 1 pint raspberry sorbet as above set aside. Remove mold from freezer layer the meringue on top of the vanilla ice cream in a single layer it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges serve.

Recipe: Raspberry bombe from 1988 and now

This dessert appeared in a Julie Biuso feature called A Day on the Waves – recipes for boating!– from the very first Cuisine Christmas issue in 1988. It's a real classic: you can make it ahead, it's easy and tasty and, with a bit of an update, it can look as modern as any recent desserts.

Because there are so many good pre-made meringues out there, I like to use these. You can buy plain or a flavour that goes well with raspberries (chocolate or almond are great). Here, I've used Mood for Food pistachio meringues from Farro Fresh in Auckland. If only the hard industrial types are available, I encourage you to make your own.

RASPBERRY BOMBE (original recipe from 1988)

Fresh or frozen raspberries
Icing sugar
600ml cream
1 tablespoon brandy

Puree the raspberries in a liquidiser or food processor then pass through a sieve in batches. This is a drag but it is necessary to catch all the little gritty bits of the berries. Measure the thin puree. Add 3 tablespoons of sifted icing sugar to every cup of puree (more if preferred). The sugar will not only sweeten the raspberries but it will also thicken the mixture.

Whip the cream until it is just holding shape then add the brandy. Crumble the meringues into 3-4 pieces each and add to the brandy cream. Stir gently together, streaking through a little raspberry puree, then transfer to a 20cm springform tin. Cover the top with plastic wrap and put in the freezer. The dessert will keep for months. Simply soften at room temperature for 15 minutes before turning out of the tin. Serve with raspberry puree. (If using fresh raspberries, the puree may be frozen).

RASPBERRY BOMBE, version 2.0

500g fresh or frozen raspberries
3 tbsp icing sugar, sifted
600ml cream
1 tbsp brandy or liqueur (eg Grand Marnier)
12 medium meringues
Fresh or freeze-dried raspberries & chopped pistachios (or use chocolate if using chocolate meringues, almonds if using almond meringues, etc), to serve

Put the raspberries in a food processor and process to a puree. In batches, pass the puree through a sieve to remove the seeds. Stir the icing sugar through the puree and set aside.

Whip the cream to soft peaks and stir in the brandy or liqueur. Set aside 1 meringue and crush the rest into large pieces. Stir these through the cream then gently swirl through a few tablespoons of the raspberry puree.

Line a 25cm x 11cm loaf tin with plastic wrap (leave enough overhang to cover the top. Pour the cream mixture into the tin, cover the top with the overhanging plastic wrap and freeze for at least 24 hours and up to 5 days (you can freeze for longer, but the remaining puree needs to be used up in 3 days).

Remove from the freezer 15 minutes before serving. Turn onto a platter and scatter with the reserved meringue, crushed fresh or freeze-dried raspberries and chopped pistachios. Serve with the remaining puree.

  • 300g frozen raspberries, thawed
  • 2 tbs caster sugar
  • 450g pkt Coles Unfilled Double Sponge Cake
  • 1/4 cup (60ml) orange-flavoured liqueur or almond liqueur (optional)
  • 1.5L vanilla ice cream, softened
  • 6 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar, extra
  • Pink liquid food colouring
  • Strawberries, halved, to serve
  • Fresh raspberries, to serve
  • Icing sugar, to dust


Combine thawed raspberries and sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and raspberries soften. Cook for 3 mins or until the mixture thickens slightly. Carefully strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool. Reserve one-third of the raspberry mixture.


Grease a 10cm x 24cm (base measurement) loaf pan and line the base and sides with plastic wrap, allowing the sides to overhang. Use a large serrated knife to split sponge cakes horizontally (reserve 1 cake layer for another use). Trim 1 cake layer to fit the base of the prepared pan. Brush with one-third of the liqueur, if using.


Combine the ice cream and half the remaining raspberry mixture in a large bowl. Add the remaining raspberry mixture and use a round-bladed knife to gently marble. Spoon half the ice cream mixture over the cake in the pan. Continue layering with remaining cake layers, trimming to fit, liqueur, if using, and ice cream mixture, finishing with cake. Cover with plastic wrap. Place in the freezer for 6 hours or until firm.


Preheat oven to 200°C. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add extra sugar, 1 tbs at a time, whisking well after each addition until sugar completely dissolves and mixture is thick and glossy. Add a little pink food colouring. Whisk to combine.


Line a baking tray with baking paper. Invert the ice cream cake onto the lined tray. Working quickly, use a large palette knife to spread meringue evenly over the top and sides of the cake. Bake for 5 mins or until meringue is just toasted. Carefully transfer to a serving platter. Drizzle with reserved raspberry mixture. Top with strawberry and fresh raspberries. Dust with icing sugar and serve immediately.

Get ahead: Make the ice cream cake up to 1 week ahead and store in the freezer. Cover with the meringue and bake it the day before, then pop it back in the freezer without the toppings.

All Dessert Recipes

Spoon half the ice cream mixture into a freezer-proof container and freeze for 1 hour. Puree the raspberries, then pass through a sieve (strainer) to remove the seeds. Stir into the other half of the ice cream. Pour into a freezer-proof container and freeze for 1 hour.

Place a 1 liter pudding basin in the freezer. Whisk both ice creams with a fork to break up the ice crystals and freeze again for 1 hour. Whisk thoroughly again. Fold the crushed meringue into the vanilla mixture. Press into the base and up the sides of the chilled basin to form a shell of vanilla ice cream. Pack the raspberry mixture into the centre. Cover and freeze again until firm. Transfer to the fridge 30 minutes before serving. Dip the basin briefly in hot water, then turn out on to a serving plate. Serve straight away.

Copyright © 2005-2021 All Dessert Recipes. All rights Reserved.


  1. Rainan

    Directly in the purpose

  2. Murchadh

    This is exactly

  3. Tojajin

    don't like this

  4. Florentin

    Who can tell the thread !!!!!

  5. Blade

    Very helpful blog, the author always (almost) covers hot topics. Thanks.

  6. Aldfrith

    There is nothing cool here

Write a message