Meringue Bombe
Ingredients
- 300 milliliter whipping cream
- 3 tablespoon Grand Marnier
- 100 gram meringues
- 50 gram ratafia biscuits
- 350 gram strawberries
- 50 gram icing sugar; sifted
Instructions
Yield: 8 servings. Lightly oil a 1.1 litre basin. Whip cream and 2 tablespoons of the liqueur to soft peak stage. Roughly crush meringues and ratafias and fold evenly into the cream. Spoon into the basin, cover with freezer film and freeze. Transfer from the basin to a serving plate. Place in the refrigerator for 1 hour before serving with the strawberry sauce. To make the sauce: puree strawberries with icing sugar. Sieve and stir in the remaining liqueur.