Serving size:
INGREDIENTS
1 litre mango ice-cream
2 x 16cm round sponge cakes
160ml orange juice
80ml Grand Marnier or Cointreau
2 large mangoes, sliced (or 2 x 440g cans, drained)
8 egg whites
440g caster sugar
The bombe can be assembled with the uncooked meringue up to four hours ahead. Bake just before serving.
METHOD
Fill Barbie/Tiffin mould with the ice cream, freeze, then cut ice-cream in half crossways. Freeze halves until firm.
Trim the sponges by 1cm to give two 14cm rounds. Cut both sponges into 3 even layers horizontally.
Place bottom layer of both sponges on 2 ovenproof serving plates; using 1/3 of the combined juice and liqueur, brush both bases. Divide half of the mango slices between the sponges.
Repeat with the middle sponge layers, another 1/3 of the juice mixture and the remaining mango. Invert last cake layers, place on top, brush with remaining juice mixture.
Place the ice-cream on top of cakes. Freeze while preparing the meringue.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until dissolved between additions.
Remove the cakes and ice-cream from freezer, quickly spread meringue all over both. Bake in a very hot oven for about 2 minutes or until meringue is browned lightly. Serve immediately.
Suitable to freeze for four hours before baking. Not suitable to microwave.
(Reproduced with kind permission from the Australian Women’s Weekly)
You may need...
|
|
| ||||||
|
