Raspberry and Toblerone Swiss Bombe

Name: Raspberry and Toblerone Swiss Bombe
Cuisine: Swiss
Ingredients: 2 litres of your favourite vanilla or raspberry ripple ice cream; 400 g white, milk or dark chocolate Toblerone bars, chopped into small pieces; 400 g white, milk or dark chocolate Toblerone bars, chopped into small pieces; 400 g white, milk or dark chocolate Toblerone bars, chopped into small pieces; 500 g fresh raspberries; 200 g unsalted butter, softened; 500 g icing sugar; juice of ½ lemon; 1 tsp vanilla extract; A pinch of sea salt; A little milk (optional); 2 litres of your favourite vanilla or raspberry ripple ice cream; 350 g caster sugar; 10 large eggs, separated; 150 ml water; 350 g good-quality dark chocolate, broken into pieces

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

The Swiss are famously neutral politically; this bombe with an ‘e’ is an ice cream cake that is easier to make than it looks.

Ingredients

10 large eggs, separated
350 g caster sugar
350 g

Europe
Switzerland
Gluten-free
Vegetarian

Method

First, make the raspberry buttercream. Put 350g of the raspberries in a pan over a medium heat and stir frequently until the raspberries are broken down into a sauce. Remove from the heat and strain, keeping back a tablespoon of the pulp for the buttercream icing (it adds a little grit). Return the sauce to the pan and simmer for about 10 minutes, until thick. Remove from the heat and set aside