Iced bombe

by Lesley Holdship

A crowd-pleasing ice cream-cum-cake

This iced bombe will certainly keep the crowd happy this New Year’s Eve. It also serves as an excellent stand by for impromptu supper parties, lasting for a couple of months in your freezer. Use almost any spirit or liqueur really. Brandy, rum or whisky will do a sterling job!


5 eggs
130g caster sugar
100g self-raising flour
30g cocoa
750g mascarpone
300ml double cream, lightly whipped
75g caster sugar
100g dried berries like cherries, cranberries or blueberries
75g nougat, roughly chopped
100g dark chocolate, roughly chopped
50g candied peel, chopped
75ml of a liqueur of your choice


Preheat the oven to 200C. Line a 20cm x 30cm swiss roll tin with parchment. Use a little splash of water to keep the paper stuck to the tray. Also line a 2-litre pudding basin or bowl with cling film.

Break the eggs into a large bowl and add the sugar. Whisk using an electric hand whisk for around 6 mins, until the egg has tripled in size and is thick, pale and foamy. This stage is called the ribbon stage and you should be able to see a trail in the egg when you lift the whisk and dribble the egg back in.

Gently fold the flour and cocoa into the egg mixture, being careful not to knock out too much air, then scrape in to the tin. Spread carefully to the edges then bake for 10 mins until springy. While it is in the oven, tear off a long length of parchment and sprinkle with sugar.

Take the sponge from the oven then gently tip it, sponge side down, on to the sugared paper. Gently peel off the cooking parchment then roll the sponge up, including the paper. Leave to cool completely.

Stir together the mascarpone and double cream, then spoon out 350g of it and reserve. Stir the rest of the ingredients into the remaining cream.

Unroll the sponge and spread with the reserved cream. Roll back up then slice into 1cm slices. Use a fine serrated knife if you have one!

Line the pudding basin with the slices, butting them as close together as possible. Spoon in the cream mixture then place on more slices to make a lid.

Bring the clingfilm over to cover, then add a lid if you have one. Freeze over night or for at least 8 hours.

Remove from the freezer 15 mins before slicing in to wedges. Serve bedecked with an ice fountain and perhaps a glass of chilled sweet white on the side!

Recipe: Lesley Holdship