Chocolate Raspberry Bombe Alaska

Raspberry Coulis

• 2 tbs CSR Caster Sugar
• 1 tbs water
• 125g raspberries

Ice-Cream

• 450g plain unfilled double sponge
• 2L tub vanilla ice-cream, softened
• 125g raspberries

Chocolate Sauce

• 80g dark chocolate, chopped
• 3 tbs cream
• 2 tsp CSR Brown Sugar

Meringue

• 1½ cups CSR Caster Sugar
• ¼ cup water
• 3 egg whites
• Pinch cream of tartar

1. For the coulis, combine sugar and water in a small saucepan, bring to the boil, remove from heat and cool. Add raspberries and puree using a handheld blender. Refrigerate until required.
2. Cut sponge into approx. 1cm thickness and cut a round piece to fit the base of a 2 litre pudding basin or pudding shaped cake tin. Then cut remainder into lengths to fit the insides of tin fitting together snugly. Reserving a round to put on top at the end
3. For chocolate sauce, place chocolate, cream and sugar in a microwave proof container and cook in 30 second bursts until melted and smooth.
4. Scoop ice-cream into a large mixing bowl and mix until a smooth consistency. Pour in half of the raspberry coulis and roughly mix in. Spoon some of the ice-cream mixture into pudding basin ⅓ of the way up. Layer with ⅓ of the raspberries and coulis and a half of the chocolate sauce. Repeat layering with another layer of ice-cream, followed with more raspberries, coulis and remaining chocolate. Repeat with ice-cream once more, leaving a small portion just enough to cover raspberries and coulis on final layer. Press the round of sponge onto the ice-cream, cover and freeze for at least 6 hours or overnight
5. For meringue, place eggwhites and cream of tartar in the bowl of an electric mixer, ready to turn on. Place sugar and water in a saucepan and bring to the boil, ensuring sugar has dissolved. Continue boiling until it reaches 115°C (use a candy thermometer). Once this temperature is reached, turn eggwhites on and beat until soft peaks have formed.
6. Once sugar mixture has reached 120°C, remove from heat and with beaters still on, slowly pour sugar syrup into the eggwhites in a continuous stream until all has been incorporated. Mixture will become thick and glossy. Continue beating for 10 mins, then cover and refrigerate until required.
7. For assembly, turn out the ice-cream onto a heat proof serving platter. Spoon meringue mixture all over the sponge in wispy motions to create some texture. Then scorch the meringue using a blow torch. Serve immediately, or freeze until required.