Tortini Bombe  
 

Ingredients:
1 cup double cream
1/2 cup single cream
6 TB icing sugar, sifted
2 egg whites
1/2 tsp. vanilla essence
1/2 cup macaroons, crushed
2 TB sweet sherry (you can add more to taste)
 

Directions:
Pour the double and single cream in a bowl and whip until thick. Stir in half the icing sugar and vanilla essence. Whisk the egg whites until stiff and fold the remaining icing sugar. Fold the mix into the cream mixture. Stir in the macaroons and sherry. Taste and add more icing sugar if necessary. Spoon into a foil-lined pudding basin or mold, cover and freeze. To serve unwrap mold and place the frozen bombe on a serving dish. Leave to thaw for 30 minutes or until soft around the edges but still firm in the center. Serve with fresh raspberries and a raspberry coulisse.