We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

desserts-baking

Dime Bar Bombe with Millionaire’s Drizzle

Kids and adults alike will go wild for this indulgent treat!

30 8
Dime Bar Bombe with Millionaire’s Drizzle | DonalSkehan.com, Kids and adults alike will go wild for this indulgent treat!

desserts-baking

Dime Bar Bombe with Millionaire’s Drizzle

Kids and adults alike will go wild for this indulgent treat!

30 8
Monday, June 30, 2014

12 x 28g Dime Bars (in their wrappers)

50g caster sugar

4 eggs, separated

1 tsp vanilla extract

250g mascarpone

400ml double cream

600ml almond caramel sauce, at room temperature

125ml chocolate sauce, at room temperature

150g peanut praline, broken into small shards

 

2-litre round, plain sided bundt tin, jelly mould or bowl

Cling film

Large bowl x 2

Electric whisk

 

 

 

 

30 mins + freezing time
Serves 8

Combining no-churn ice cream, caramel sauce, Dime bars, chocolate sauce and peanut praline, this divine frozen bombe just screams ‘EAT ME’! It’s best made a day in advance, to give it plenty of time in the freezer. You can also make mini versions in small jelly moulds that total the same volume. As the mix contains raw eggs, it is not suitable for pregnant women, very young children or anyone frail. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

 

Line a 2-litre round, plain sided bundt tin, jelly mould or bowl with a double layer of cling film, leaving at least 10cm hanging over the edges.
With the Dime bars still in their wrappers, smash into small pieces with a rolling pin, then open ten packets and tip into a bowl.
Combine the sugar, egg yolks and vanilla extract in a large bowl, and beat in the mascarpone until smooth and well blended. Using an electric whisk, beat the egg whites to stiff peaks. Whisk the cream in a large bowl until just stiff. Fold the cream into the mascarpone mix until blended, then gently fold in the egg whites.
Spoon a third of this mix into the mould. Scatter with half the opened Dime bar pieces, placing some close to the outside of the mould, and drizzle with a third of the caramel sauce. Repeat the three layers, finishing with the creamy mix, leaving a third of the caramel sauce for serving.
Cover with the excess cling film and freeze for at least 8 hours or overnight until frozen solid. Remove from the freezer 15–20 minutes before serving to soften a little.
Unwrap and lay a cake stand or round plate upside down on top. Turn both over together, allowing the bombe to drop down. Remove the mould and peel off the cling film.
Drizzle with a few spoonfuls of the caramel sauce and all the chocolate sauce. Scatter with the two reserved packets of Dime bar pieces. Stick half the peanut praline shards into the top and scatter the rest over the top.
Serve at once, with the remaining caramel sauce in a small jug. Leftover bombe should be frozen straight away. Freeze individual portions in lidded plastic tubs. They will keep for up to a few months.
30 mins + freezing time
Serves 8

Ingredients

12 x 28g Dime Bars (in their wrappers)

50g caster sugar

4 eggs, separated

1 tsp vanilla extract

250g mascarpone

400ml double cream

600ml almond caramel sauce, at room temperature

125ml chocolate sauce, at room temperature

150g peanut praline, broken into small shards

 

You'll Need

2-litre round, plain sided bundt tin, jelly mould or bowl

Cling film

Large bowl x 2

Electric whisk

 

 

 

 

You might be interested in...

recipes

Mini Sticky Toffee Baked Alaska

Mini Sticky Toffee Baked Alaska
recipes

Chocolate Guinness Cake 

Chocolate Guinness Cake 
recipes

Nutella Stuffed Brioche French Toast

Nutella Stuffed Brioche French Toast
recipes

Banoffee Cake

Banoffee Cake