A breathtaking holiday centerpiece with layers of pistachio ice cream, rosewater cream, raspberry sorbet, and toasted meringue.

Ingredients

Ice Cream Layers

• 2 cups pistachio ice cream, softened

• 2 cups raspberry sorbet, softened

• 1 ½ cups vanilla ice cream, softened

• 1 ½ tbsp rosewater (adjust to taste)

Rosewater Layer

• Mix the vanilla ice cream with rosewater until smooth.

Meringue Topping

• 3 egg whites, room temperature

• ¾ cup granulated sugar

• ½ tsp cream of tartar (optional but helps stabilize)

• ½ tsp vanilla extract

Extras (Optional)

• Chopped pistachios

• Fresh raspberries

• Rose petals (food-safe)

• Raspberry sauce for serving

Equipment

• 1 medium bowl (heatproof) for shaping

• Plastic wrap

• Hand mixer or stand mixer

• Kitchen torch (for toasting the meringue)

• Ice cream scoop

• Spatula

Instructions

1. Prepare the Mold

1. Line a medium-sized bowl with plastic wrap, leaving extra overhanging the edges.

2. Make sure the wrap is smooth inside the bowl to avoid wrinkles in your bombe.

2. First Layer: Pistachio

1. Spread the softened pistachio ice cream evenly around the sides and bottom of the lined bowl.

2. Use a spatula to smooth and create a hollow center.

3. Freeze for 20–30 minutes until firm.

3. Second Layer: Rosewater Vanilla

1. Mix vanilla ice cream with rosewater until fully combined.

2. Spread this mixture inside the hollow created in the pistachio layer.

3. Freeze again for 20–30 minutes.

4. Final Layer: Raspberry Sorbet

1. Scoop the softened raspberry sorbet into the center as the final layer.

2. Smooth the top and press gently to remove air pockets.

3. Cover with plastic wrap and freeze for at least 4 hours (overnight for best results).

5. Unmold the Bombe

1. Remove the top plastic wrap.

2. Invert the bowl onto a serving plate.

3. Lift the bowl and carefully peel off the remaining plastic wrap.

6. Make the Meringue

1. Place egg whites in a clean mixing bowl.

2. Beat on medium speed until foamy.

3. Add cream of tartar, then gradually add the sugar while mixing.

4. Increase speed to high and beat until stiff, glossy peaks form.

5. Beat in vanilla.

7. Cover the Bombe with Meringue

1. Spread or pipe the meringue all over the frozen bombe.

2. Use the back of a spoon to create decorative swirls.

8. Toast the Meringue

1. Use a kitchen torch to gently toast the meringue until golden.
   (Or place under broiler for 30–45 seconds—watch closely!)

9. Serve

• Slice with a warm knife for the cleanest cuts.

• Garnish with chopped pistachios, rose petals, or fresh raspberries.

• Serve with raspberry sauce if desired.

Tips for Success

• Work quickly - ice cream melts fast.

• If any layer gets too soft, return to the freezer before adding the next.

• Homemade raspberry sorbet or No-Churn vanilla works great too.

• Add a few drops of pink food coloring to the rosewater layer for a pastel blush.