Quick & Easy

White chocolate and strawberry bombe

white chocolate and strawberry bombe



1.Combine sugar, coffee and the water in small saucepan; stir over low heat, without boiling, until sugar is dissolved.
2.Immerse three-quarters of the biscuits, one at a time, in coffee mixture, then arrange them, in a single layer, over base and side of a 2-litre (8-cup) aluminium pudding steamer.
3.Beat egg whites in small bowl with electric mixer until firm peaks form. Beat egg yolks, cheese, extra sugar and cream in medium bowl with electric mixer until smooth; fold in egg whites and chocolate.
4.Spread half the cream mixture over biscuits in steamer, top with half the strawberries; repeat layers.
5.Dip remaining biscuits in remaining coffee mixture; arrange over top of strawberries. Cover; freeze until firm. Turn onto plate about 10 minutes before serving.

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