Isbombe monterosso

Ingredients for Isbombe monterosso

Instructions for Isbombe monterosso

To prepare the Isbombe monterosso recipe, please follow these instructions:

Whip egg yolks and sugar airy. Whip the cream and mix it in the egg yolk. Whip the egg whites stiff and turn them into the dough. Mash the strawberries. Peel the kiwi and mashed fruit meat. Let the ananas drain off. Taste 1/3 of cream with strawberries, 1/3 with kiwi and 1/3 with pineapple. Pour the cream into each bowl and leave it in the freezer. The ice is half frozen for about 1½ hours. Moisten the cake with fruit juice or liqueur and cut into pieces. Place the pieces with the tips downwards in a bowl of round bottom, 2-2½ l. Push them a little so that they are stuck on the sides of the bowl. Wide the strawberry ice cream in a layer over the cake pieces and style the bowl in the freezer until the ice feels firm. Remove the bowl. Stir the ananasis a little soft and spread it over the strawberry icecream. Put the bowl back in the freezer. Take the bowl out again when the ananasis feels firm. Stir the kiwi ice cream and fill the hole in the middle with it. Freeze it all for about ½ hour. Loosen the edge with a knife and turn the ice bomb onto a serving dish.