Recipe courtesy of Cheryl Smith
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Cheese Bombs

Java Bomb

Recipe courtesy of Cheryl Smith

Chipotle Java Rubbed Tenderloin

Recipe courtesy of Sandra Lee

Potato Bombs

Recipe courtesy of Sandra Lee

Chocolate Bomb

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.