Raspberry meringue bombe

Fresh raspberries add amazing colour and flavour to the meringue layer in this prep-ahead showstopper. SERVES 10 PREP 20min, plus softening and freezing COOK about 5min

• 2 litres good-quality vanilla ice cream

• 500ml raspberry sorbet

• Large sponge flan case, we used Edler’s

• 100g raspberries

• 200g caster sugar

• 2 medium egg whites

1 Soften vanilla ice cream in fridge for 20min. Meanwhile, line a 2 litre freezer-safe bowl with a double layer of clingfilm, ensuring there is excess hanging over sides of bowl. Chill in freezer.

2 Use about 1.5 litres of softened ice cream to evenly line the base and sides of the bowl, leaving the top 2.5cm below the rim empty. Use the back of a spoon to help smooth the ice cream. Return bowl and remaining vanilla ice cream to freezer.

3 Soften raspberry sorbet in the fridge for 20min.

4 Remove bowl from freezer and fill central hole with raspberry sorbet, levelling surface. Top with remaining ice cream to make a level vanilla layer. Cover and return bowl to freezer for at least 1hr.

5 To serve, preheat oven to 240°C

(220°C fan) mark 9 (or as hot as your oven will go). Using excess clingfilm, pull ice cream out of bowl and invert on to flan case. Trim edges of flan case to same size as base of ice cream. Put on a freezerproof and heatproof plate or cake stand and refreeze while you make the meringue.

6 Mash together raspberries and 125g of the sugar. Set aside. Next, beat egg whites and remaining sugar in a large bowl with a handheld electric whisk until stiff peaks form – about 5min. Add raspberry mix; beat until very thick and glossy, about 5-10min.

7 Spread meringue over bombe, making sure it comes right down to the plate (and that there are no gaps), swirling meringue into peaks. Immediately transfer (with plate or cake stand) to oven for 3min, until just browning. Serve immediately. PER SERVING: CALS 343; FAT 12G; SAT FAT 7G; CARBS 54G