Rasp­berry & Bac­ardi Meringue Bombe

Woman's Weekly (UK) - - Cookery -

ServeS 8

750ml (1¼pt) vanilla ice cream

250ml (8fl oz) rasp­berry sor­bet ½ Madeira loaf cake, sliced

4tbsp Bac­ardi or ap­ple juice

4 medium egg whites

160g (5¾oz) caster sugar

Ic­ing sugar, ed­i­ble glit­ter, mini ed­i­ble sil­ver stars and Christ­mas cup­cake topper dec­o­ra­tions, to dec­o­rate

1litre pud­ding basin

1 Line the pud­ding basin with a dou­ble layer of cling­film. Tip the vanilla ice cream into the lined basin, press­ing it up the sides to cre­ate a hole in the cen­tre. 2 Next, scoop the rasp­berry sor­bet into the cen­tre of the ice cream.

3 Ar­range the slices of cake on the top, trim­ming so the sor­bet and ice cream is cov­ered com­pletely. Driz­zle the Bac­ardi or ap­ple juice over the cake. Cover with cling­film and freeze for at least 2 hours or up to 1 week.

4 On the day of serv­ing, whisk the egg whites un­til stiff, then whisk in the sugar 1tbsp at a time, un­til thick and glossy.

5 Turn the frozen pud­ding out on to a heat­proof plate. Quickly spread and swirl the meringue over the pud­ding to com­pletely cover then pop back in the freezer un­til it’s needed.

6 To serve, heat the oven to

200°C or Gas Mark 6 and bake the pud­ding for 4-5 mins un­til the meringue is golden. Dec­o­rate with a dust­ing of ic­ing sugar, ed­i­ble glit­ter and ed­i­ble sil­ver stars and

Christ­mas dec­o­ra­tions.

Serve im­me­di­ately be­fore the sor­bet and ice cream melts.

PER SERV­ING: 324 calo­ries, 4g fat (2g sat­u­rated), 63g car­bo­hy­drates

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