150g fresh raspberries (or frozen if fresh not available)
6 egg whites
1¼ cups caster (super-fine) sugar
¼ cup brandy
For the Chocolate Sponge:
100g butter
½ cup caster (super-fine) sugar
1 egg
1 cup self-raising flour
¼ cup cocoa
⅔ cup milk
Instructions
Line a 1.5ltr (6 cup) capacity pudding bowl with a 20cm (8") rim with 2 sheets of cling film.
Soften sorbet just until it's manageable (you don't want to melt it) and spread over bottom of mould. Place in freezer to harden.
Soften ice cream in the same way and fold through raspberries. Spoon ice cream into the mould and spread over the top of the sorbet. Cover with foil and return to the freezer for 6 hours or overnight.
For the Sponge Cake:
Pre-heat oven to 180C (375F).
Grease and line a 20cm (8") round cake tin.
Beat butter and sugar until light and fluffy.
Add egg and beat until well incorporated.
Sift together the flour and cocoa and fold into butter mixture alternating with the milk.
Pour cake batter into the prepared cake tin and place in the oven. Cook for 30 minutes or until cake is cooked (test by gently pushing top of cake and if the indent bounces back, the cake is cooked).
Rest for 5 minutes then turn out onto a wire rack.
For the Meringue:
Just before serving, place egg whites in a clean, dry bowl and beat until stiff peaks form. Gradually beat in the sugar. Continue to beat until thick and glossy (about 5 minutes).
To Assemble:
Place sponge cake in the centre of a large platter. Remove mould from freezer and upturn on top of sponge. Remove mould and cling film. Working quickly, use a spatula to cover ice cream and sponge with meringue. Don't smooth the meringue - it looks better with a rough finish.
Use a blow torch to brown meringue (be careful not to burn it).
Pour brandy into a jug and warm gently in microwave (do not boil).
Take Bombe, brandy and matches to the table. Pour brandy over meringue and quickly light.
When the flames have died down, cut into slices and serve.
Recipe by Hotly Spiced at http://hotlyspiced.com/cheats-bombe-alaska/