raspberry bomb

How To Make raspberry bomb

• 1

  Whip the cream together with the icing sugar, brandy and vanilla.
• 2

  Add the raspberries crushing some of them as they go in along with the meringues.
• 3

  Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
• 4

  Remove from freezer at least 15 minutes before serving.
• 5

  Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish)
• 6

  Wish you doubled the recipe.
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