Berry bombes

This dessert is often whipped up when I have egg whites left over from making mayonnaise. For convenience however, store-bought meringues will suffice. Once the bombes are in the freezer they will last for up to a month.

Ingredients

3 cups	Frozen berries (Main)
3 cups	Crushed meringues (Main)
300 ml	Cream (Main)
6 handfuls	Berries, to serve (Main)

Directions

1. Line 6 x 8cm ring moulds or a 1 x 20cm cake tin with aluminium foil.
2. Place frozen berries in a food processor and whizz until smooth. Pour through a fine sieve, removing any pips. Reserve a third of a cup of puree for garnish.
3. Place meringues and cream in a large bowl and fold together gently. Slowly add puree, stirring just a little so it swirls rather than is completely mixed through.
4. Spoon mixture into the rings or cake tin, cover and freeze for a least four hours or overnight.
5. To serve, sit bombes on the bench for 10 minutes to soften before plating. Garnish with berries and a drizzle of reserved puree.

See more of Angela's baking with berries

• Strawberry mousse
• Rich chocolate ice cream