Christmas cake meringue bombes with raspberries

A raspberry coulis with its fresh berry flavour is the perfect contrast to the sweetness of these bombes.

  • 5 hrs cooking
  • Serves 6, Makes 6 Item
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Christmas cake meringue bombes with raspberries
  • 200 gram good-quality christmas cake, crumbled
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 125 gram clotted cream (if not available, use 450ml cream)
  • 300 millilitre cream
  • 120 gram ready-made mini pavlovas (or meringues)
  • 250 gram frozen raspberries
  • 1 tablespoon icing sugar, sifted
  • 1/4 cup toasted skinned and chopped hazelnuts
  • 1 punnet fresh raspberries to garnish (optional)


Christmas cake meringue bombes with raspberries
  • 1
    Put the crumbled Christmas cake in a bowl and mix in lemon zest and juice.
  • 2
    In a separate large bowl, add the clotted cream and slowly mix in the liquid cream. Whip creams together until thick enough to hold their shape but not too stiff or it will turn buttery.
  • 3
    Mix in the Christmas cake and lemon, then crumble in the pavlova or meringues. Carefully mix together with a large spoon.
  • 4
    Spoon the mixture into six ¾-cup moulds. I use a six-hole silicone muffin mould, but metal food rings or castle moulds would work (you can loosen metal food rings by running a hot knife around the inside – they should slip out easily – and metal castle moulds can be quickly dipped in hot water to loosen the contents).
  • 5
    Freeze the bombes for several hours before serving (they can be made up to a week in advance). Before serving, transfer them to the fridge for about 1 hour, then rest them at room temperature for 5 minutes before turning out onto plates. The ideal texture is when they are still a little frozen in the centre – they will keep their shape perfectly and soften nicely as you eat them.
  • 6
    To make the coulis, thaw the raspberries, then rub them through a coarse sieve; discard the seedy bits. Sweeten to taste with icing sugar. Refrigerate until ready (this can be made the day before). To serve, drizzle the coulis over the bombes, garnish with hazelnuts and decorate with whole raspberries if using.


The price of fresh raspberries is astronomical at Christmas-time. For the coulis, my advice is to use frozen berries – you can’t tell the difference. Look for them when they are on special. The recipe is easily doubled.