Summary

Ingredients

• 1 ½ cup cream
• 1 glass cherry (s), without stone
• 2 packs ladyfingers
• 500 ml orange juice
• 50 ml orange liqueur, (Cointreau)
• 2 tablespoon powdered sugar
• 0.5 ½ cup cream
• 100 g chocolate, dark
• 100 g almond (s), whole peeled

Print Recipe Pin Recipe

Instructions

1. Whip the cream with the icing sugar until stiff, strain the cherries and mix the cherry juice with the orange juice and the orange liqueur. Dip the ladyfingers in the juice and place a layer in a bomb mold, spread some of the whipped cream on top and sprinkle a few cherries on top, then another layer with the dipped ladyfingers, cream, cherries .. etc. As the last layer dipped Ladyfingers.
2. Place the bomb in the freezer overnight.
3. The next day, pop out and cover with Parisian cream (chocolate melted in the rest of the cream) and decorate the almonds.
4. Let the cake thaw almost completely before eating.
5. Tip 1: Line the bomb shape with aluminum foil, this makes it easier for the cake to fall out!
6. Tip 2: The cake is best cut into pieces and served when frozen!