• Save to your scrapbook
  • Save to your scrapbook

    Christmas Bombes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Christmas Bombes

    This makes enough for 8. Serve what you need and freeze the remainder. Because it contains uncooked egg, this is not suitable for the young, pregnant women, the elderly or those with weakened immune systems.

    • Christmas
    • Preparation time: 20 minutes, plus overnight freezing
    • Total time: 24 hours

    Serves: 8


    • 150g caster sugar
    • 4 large egg yolks
    • 500g mascarpone cheese
    • 300ml double cream
    • 75g glacé cherries, chopped
    • 25g mixed peel
    • 170g mixed dried berries and cherries
    • 50g currants
    • 50g sultanas
    • 1 orange, zest finely grated
    • 2 tsp mixed spice
    • 2-3 tbsp brandy


    1. Grease and base-line 6 x 150ml dariole moulds.
    2. Put the sugar and egg yolks in a bowl and whisk until pale. Add the mascarpone and cream, whisking until smooth. Add the remaining ingredients to the mixture. Mix well.
    3. Pour 300ml of mixture into each mould. If you're only making a couple of bombes, pour the remaining mix into a container with a tight-fitting lid - this can be served in scoops. Freeze the bombes overnight. To serve, dip each mould briefly in hot water and turn out. Serve with brandy snaps and orange toffee sauce.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars