I hope that you all enjoyed a fun and safe Labor Day weekend, I know I did! I spent my weekend celebrating the last days of summer by enjoying some quality time with the fam. On Saturday we had our “goodbye summer, hello fall” BBQ which obviously involved a lot of eating, and of course some indulging too!
Since the forecast predicted a humid day, I decided that I wanted to make some sort of sweet but refreshing dessert. After brainstorming several ideas I was determined to create my first ever “Watermelon Bombe Cake”. This dessert may look complicated, but its actually very easy to make because it involves no baking! I like to call this a “freeze and forget” dessert, as opposed to a “stand by the oven all day” kind of dessert!
Watermelon Bombe Cake
Yields 8-10 slices
1 Quart of lime sherbet
1 Quart of raspberry sherbet
1 Cup of chocolate chips
1 Package of lady fingers
First, remove your lime sherbet from the freezer and allow it to soften for about 5-10min. While the sherbet is thawing, line a a round bowl (plastic, metal or glass) with plastic wrap. This will help you to remove the bombe from the bowl later on.
Once the lime sherbet has softened, use a spatula to evenly smooth it into your bowl. Running your spatula under some hot water before molding the sherbet to the bowl makes it easier to sculpt around the sides. Freeze for 10-15 min.
Take out your raspberry sherbet and allow it it thaw for about 5-10 min. Once it has softened, stir in chocolate chips.
Spoon the raspberry sherbet into the lime sherbet bowl. Again, use a warm spatula to evenly smooth it in.
Lastly, set the lady fingers on top of the sherbet. Return to the freezer for at least 2 hours, or until ready to serve.
Remove the bowl from the fridge about 5 minutes before serving. Use the plastic wrap to help remove the bombe from the bowl. Turn upside down onto a cake platter. Serve and enjoy!