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

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Instructions

1. Whip 1½ cups cream with 2 tablespoons powdered sugar for 3-5 minutes until stiff peaks form. Set aside.
2. Drain the cherries and mix the cherry juice with 500 ml orange juice and 50 ml orange liqueur in a shallow bowl.
3. Dip the ladyfingers briefly (1-2 seconds each) into the juice mixture. Line a bomb mold with aluminum foil for easier removal. Layer dipped ladyfingers in the mold, spread some whipped cream on top, add roughly a handful of cherries, then repeat with another layer of dipped ladyfingers, cream, and cherries. Continue alternating until full, finishing with a layer of dipped ladyfingers on top.
4. Cover the mold and place in the freezer for 8-12 hours (overnight).
5. Remove from freezer and pop the bomb out of the mold using the aluminum foil.
6. Melt 100 g dark chocolate in a bowl set over hot water, or in the microwave in 30-second bursts, stirring between each burst until melted (about 1-2 minutes total).
7. Stir the melted chocolate into ½ cup cream to make Parisian cream.
8. Spread or pour the Parisian cream over the frozen bomb to coat completely, then decorate with 100 g whole peeled almonds.
9. Thaw the bomb in the refrigerator for 30-45 minutes until almost completely thawed, or serve it frozen by cutting into pieces.