- 4 pieces of egg whites
- 1 cup of caster sugar
- 125g or punnet of raspberries
- 450g of unfilled double sponge cake (Brand must be COLES)
- 1L of Chocolate and Strawberry Ice Cream (Brand must be COLES, and slightly softened)
- The ¼ cup of water
- In a pudding basin (must be 6Cup Capacity), put a 2layer plastic wrap (the extras must be an overhang on the sides). After, with a large bread knife, carefully slice the sponge cake into half (must be horizontal), then cut a circle on one of the half sponges and place it on the base of your pudding basin, then cut a larger circle on the other half for the top of the basin. For the leftovers, slice wide straps for the sides (of course, trim the others so that it can be fit on the sides to fill the gaps of the said sides).
- In the other side, mix the chocolate ice cream, strawberry ice cream and raspberries altogether, then put the mixture in the pudding basin, then cover the filling with the large circlecut sponge that you sliced earlier, then fold the overhang plastic wrap and put this in the refrigerator overnight.
- Meanwhile, in a saucepan over low heat, add water and sugar and stir until the sugar is already mixed with water. Then, get a pastry brush, wet a little bit then put all the crystalline matter on the side of the pan. Then, make it boil for five minutes, or it must be cooked under 1250C.
- Get an electric mixer, mix the egg whites until it becomes softly firm, then add the hot sugar syrup until it became glossy and thick and mix it for about five minutes. After, cover the bowl with a plastic wrap and put it in the commercial refrigerator to freeze for four hours.
- Then, when the bombe is already good to serve, invert the bowl and carefully place it on the serving platter. Then, stir the meringue and pour it gently to the bombe, then make it a brown by using a kitchen blowtorch, or in an alternate fashion, put it on the fan oven over 2000C or 1800C, then serve.