1 sponge half /wafer cream biscuits
1 can pitted cherries/fresh strawberries
2 tbs brandy
Meringue:
4 egg whites
1.1/2 cups sugar
Method:Arrange biscuits/sponge on piece of masonite. Put the carton of ice cream in the warm for a few seconds, then put ice cream on top of base. Put back into freezer to really harden.
Meringue: Beat whites with pinch salt; when stiffened add sugar gradually. When stiff, coat ice cream with meringue (quickly) making sure it is well sealed at the bottom of the board. This may be prepared in the afternoon and put back into freezer.
Drain cherries and thicken juice with dessertspoon of cornflour and chill. When ready to serve, put Bombe into oven for about 5 mins till lightly browned (325-350°F). Remove from oven and slip Bombe onto large carving dish with carving knife. Have brandy warmed and in a small jug. Put cherries/strawberries around base of Bombe. Take to table, pour brandy over and set alight. Serve with fruit and sauce.
(The secret of success if to ensure that the base and ice cream is really hard before the meringue is put on.) [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.10 ['Summer Menu']
