Canadian Cuisine
Ingredients:
- 2 eggs, separated.
- ⅓ cup (80 mL) 35 % whipping cream.
- ⅓ cup (80 mL) sugar.
- 8 oz (250 g) canadian cream
cheese or mascarpone cheese, at room temperature.
- ¼ cup (60 mL) cocoa powder.
- ¼ cup (60 mL) strong coffee,
cooled.
- 3 tbsp (45 mL) orange liqueur.
- 1 angel cake or sponge cake, sliced in half horizontally (use only one half).
Directions:
- In a bowl, beat egg whites with an electric beater until stiff peaks
form.
- In another bowl, whip cream and add half of the sugar.
- In a large bowl, beat egg yolks with an electric beater with remaining
sugar for 2 to 3 minutes; the mixture should be thick and creamy.
- Beat in the cream cheese or mascarpone.
- Dissolve cocoa in coffee and add to cheese mixture.
- Add orange liqueur.
- Fold in egg whites and whipped cream delicately with spatula.
- For a mould, use a round-bottomed bowl the same diameter as the cake.
- Cover inside with plastic wrap. Pour cheese mixture into mould.
- Place cake half on top and cover with plastic wrap.
- Freeze for at least 3 to 4 hours. Unmould when ready to serve.
- Decorate bombe by sifting cocoa in mould before pouring in cheese
mixture.
- To unmould bombe easily, place bowl in hot water for 2 minutes, wipe
dry, remove outer plastic wrap, pull gently on plastic wrap in mould to help
remove bombe, and then turn out onto a plate.
- Return bombe to freezer until ready to serve.
- Garnish unmoulded bombe with orange slices and chocolate sauce.