Marbled strawberry bombe

  • Time cooking time: 3 min
  • Yield serves 8

Ingredients

    1 recipe cocoa sponge cake
    1/4 cup Grand Marnier liqueur
    1 pint fresh sliced strawberries
    1 quart strawberry ice cream
    6 egg whites
    1 cup confectioners' sugar

Preparation

    Slice the prepared cocoa sponge cake in two horizontally. Sprinkle cakes with Grand Marnier.
    Place one cake on a heatproof plate or platter, arrange strawberries over cake, top with remaining cake.
    Soften ice cream slightly, spoon onto cake, shape into a dome, cover, freeze until firm.
    Beat egg whites in a medium bowl with an electric mixer. until soft peaks form. Gradually add sugar while beating.
    Spoon meringue into a large piping bag fitted with a tube. Starting with the base of the cake, pipe mixture evenly around cake and ice cream until completely covered.
    Bake in a 500 degree oven for about 3 minutes or until meringue is lightly brown.
    Serve immediately.
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