The bitterness of the coffee combined with the sweetness of the chocolate and meringue, makes this bombe truly mouthwatering.

Ingredients: (Serves 6-8)

• 3 large eggs, separated
• 140 g/5 oz caster sugar
• 5 tablespoons Kahlua
• 475 ml/16 fl oz whipping cream
• 140 g/5 oz shop-bought meringues, crushed
• 1 tablespoon coarsely ground espresso coffee
• 285 ml/10 fl oz double cream
• 85 g/3 oz plain chocolate
• 1 teaspoon unsalted butter
• 7 amaretti, crushed
• 150 ml/5 fl oz double cream
• 12 chocolate-coated coffee beans

Method:

In a medium bowl beat the egg yolks and sugar with a wooden spoon until thick and smooth. Stir in the Kahlua until well combined. In a separate bowl, whisk 475 ml/16 fl oz cream with an electric whisk until soft peaks form.

Fold in the crushed meringue and the creamed egg and sugar mixture. Beat the egg whites with an electric whisk until stiff peaks form. Lightly fold the egg whites into the Kahlua mixture. Spoon into a 1.5 liters/3 pints bowl or bombe mold and freeze until firm.

One hour before serving remove from the freezer and place in the refrigerator for an hour. Put the coffee and 285 ml/10 fl oz cream in a saucepan and heat until almost at the boil. Set aside for 30 minutes.

Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat. Strain the infused coffee cream through a sieve into the melted chocolate. Add the butter and stir until smooth. Invert the bombe onto a dinner plate and pat the amaretti crumbs over the top and sides. Beat the remaining cream with an electric whisk until soft peaks form, and pipe swirls around the top of the bombe. Decorate with chocolate-coated coffee beans and serve with the warm sauce.