frozen eton mess bombe

frozen eton mess bombe

A cold pudding that will impress every time, this frozen eton mess bombe is a must!

  • 25 mins + freezing
  • 8
  • Intermediate


  • 750ml meringue nests, broken
  • 2 x 250g tubs crème fraîche
  • 500g jar lemon curd
  • 19cm round vanilla sponge
  • 100g white chocolate
  • 30ml edible silver balls


  1. Line a 19cm round bowl with a double layer of plastic wrap. Combine the meringue and crème fraîche. Spoon large dollops, alternating with the lemon curd, into the prepared bowl. Don’t stir!
  2. Tap the bowl on the counter to get rid of any air bubbles. Top with the cake and press down well. Cover with plastic wrap and freeze for at least 4 hours or until hard.
  3. To unmould, dip the bowl quickly in a larger bowl of very hot water until it releases when turned over onto a serving plate. Remove bowl and freeze until bombe is very firm, about 1 hour.
  4. Heat the chocolate in the microwave for about 1 minute 30 seconds, stirring every 30 seconds until melted. Drizzle the melted chocolate over the bombe to form a thin crust and sprinkle with silver balls. Freeze until
    the chocolate is set, about 10 minutes.
  5. Run a large knife under hot water, dry well and slice the bombe into wedges. Serve immediately.


Magazine issue date: December, 2017

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.