TIP: Bombe can be made several days ahead. Keep covered in the freezer. Remove from freezer about 10 minutes before inverting onto a serving plate.Â
Ingredients
Method
Grease a non-stick pudding basin (8-cup capacity). Line crossways with four narrow strips of baking paper (about 4cm wide), extending about 5cm over edge.
Combine berries, sugar, and 1 tblsp water in a medium frying pan over medium heat. Gently stir until sugar is dissolved. Bring to a boil. Boil for 3 to 5 minutes, without stirring, until liquid is slightly thickened and syrupy. Transfer to a heatproof bowl. Cool. Drain berries, reserving syrup. Cover syrup, refrigerate.Â
Finely crumble brownie into a bowl with fingertips.
Spoon one-third of the ice-cream in a large bowl. Stand 5 to 10 minutes until slightly softened (do not melt). Stir until smooth. Stir in drained berries. Spoon into prepared basin. Smooth over top. Sprinkle evenly with 1 cup brownie crumbs. Transfer to freezer for 10 minutes.
Meanwhile, spoon remaining ice-cream into a clean, large bowl. Stand 5 to 10 minutes, until slightly softened (do not melt). Coarsely crush half the meringues. Stir through ice-cream. Reserve remaining meringues for decorating.
Remove basin from freezer. Spoon meringue ice-cream over the brownie layer. Smooth across the top. Sprinkle evening with remaining brownie crumbs, lightly pressing into ice-cream. Cover and freeze overnight.
Invert bombe onto a serving plate. Decorate with extra berries and reserved meringues. Serve immediately with reserved berry syrup.
