Mozart Bomb

Ingredients for 12 servings:

• 1 ½ cups cream
• 1 jar cherry(s), pitted
• 2 packs of ladyfingers
• 500 ml orange juice
• 50 ml orange liqueur (Cointreau)
• 2 tbsp powdered sugar
• ½ cup cream
• 100 g chocolate, dark
• 100 g almonds, whole peeled

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Whip the cream with the icing sugar until stiff, strain the cherries and mix the cherry juice with the orange juice and the orange liqueur. Dip the sponge fingers into the juice and place a layer in a bombe mold, spread some of the whipped cream on top and scatter a few cherries on top, then another layer with the dipped sponge fingers, cream, cherries… etc. The final layer is the dipped sponge fingers. Place the bombe in the freezer overnight. The next day, turn it out and cover with Parisian crème (chocolate melted in the remaining cream) and decorate with almonds. Allow the cake to thaw almost completely before eating. Tip 1: Line the bombe mold with aluminum foil, this makes it easier to turn out the cake! Tip 2: The cake is best cut into pieces and served while frozen!