Strawberry ice-cream bombe
Serves: 12
Prep time: 50 minsTotal time: 
Recipe photograph by Martin Poole
Strawberry ice-cream bombe
Impress party guests with this showstopping strawberry ice-cream dessert, encased in torched pink meringue
Serves: 12
Prep time: 50 minsTotal time: 
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Nutritional information (per serving)
Calories
450Kcal
Fat
13gr
Saturates
9gr
Carbs
76gr
Sugars
66gr
Fibre
2gr
Protein
5gr
Salt
0.5gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 900ml vanilla ice cream (we used Carte D’Or)
- 400g strawberries, halved, or quartered
- 1 1⁄2 tbsp caster sugar
- 900ml strawberry ice cream (we used Carte D’Or)
For the sponge
- 100g caster sugar
- 100g soft butter, plus extra to grease
- 2 large eggs, beaten
- 1 tsp vanilla bean paste or extract
- 100g self-raising flour
- 1⁄2 tsp baking powder
- 1 tbsp milk
For the meringue
- 250g caster sugar
- 35g liquid glucose
- 125g egg whites (from 3-4 large eggs)
- 1 x 15g tube red food colouring gel (check your food colouring gel is vegetarian, if required)
You'll also need
- a cook’s thermometer
- a cook’s blowtorch
Step by step
Get ahead
Make up to the end of step 6 the day before and keep in the freezer, before blowtorching and serving.
- Line a mixing bowl (about 20cm top diameter) with clingfilm. Briefly beat the vanilla ice cream to soften it then spoon into the bowl. Level out and freeze for at least 2 hours, until firm.
- Preheat the oven to 180°C, fan 160°C, gas 4. Toss the berries with the sugar and spread out on a lined tray. Roast for 20-25 minutes; set aside to cool.
- For the sponge, grease and line a20cm round cake tin. Beat the sponge ingredients together until you have a creamy batter. Spread into the lined tin and bake for 22-24 minutes until set and springy. Cool for 5 minutes in the tin, then turn out to a wire rack to cool.
- Soften the strawberry ice cream as before. Spoon the cooled strawberries evenly over the vanilla ice cream, then top with the strawberry ice cream. Level out and freeze until firm again.
- For the meringue, put the sugar in a pan with the liquid glucose and 60ml water. Stir to combine; heat gently until the sugar has dissolved, then bring to a boil and simmer until you reach soft-ball stage; 121°C on a cook’s thermometer. Meanwhile, whisk the whites in a stand mixer on medium-high speed, until almost at stiff peaks. As soon as the syrup reaches 121°C, remove from the heat and pour into the egg whites in a steady stream, trying to avoid it touching on the whisk. Turn the mixer to low speed and whisk for another 8-10 minutes, or until cool. Whisk in the food colouring.
- Remove the bowl from the freezer and place the sponge layer on top, then turn the whole thing out onto a board or large serving dish. Use a large spoon to spread and swirl the meringue all over the ice cream and cake.
- Use a cook’s blowtorch to caramelise the meringue all over, then serve immediately, adding candles or topping with a sparkler, if you like.
