Recipe courtesy of Cheryl Smith
Total:
1 hr 50 min
Active:
30 min
Yield:
1 serving
Level:
Advanced

Ingredients

Italian Meringue:

Directions

Line a 6 to 8-ounce ramekin with plastic wrap, then line the plastic wrap with thinly sliced pound cake. Fill the ramekin with ice cream, then cover the top with a slice of pound cake. Put the filled ramekin in the freezer while you make your meringue. Unmold the bomb, and ice with the meringue. Freeze the bomb for at least 1 hour or until you are ready to serve it. Caramelize the bomb with a torch, or flash under a broiler to finish.

Italian Meringue:

Heat the sugar, water, and lemon juice over low heat until the sugar is dissolved. Bring to a boil without stirring to the soft ball stage, 234 degrees F on a candy thermometer.

Meanwhile, stiffly whisk the egg whites and cream of tartar, using an electric mixer. Gradually pour in the hot syrup, with the mixer running. Whip until the mixture cools off a bit and whites hold stiff peaks.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Java Bomb

Recipe courtesy of Cheryl Smith

Chipotle Java Rubbed Tenderloin

Recipe courtesy of Sandra Lee

Potato Bombs

Recipe courtesy of Sandra Lee

Cheese Bombs

Cherry Bomb

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking