In a mixer, cream together the butter and sugar until combined.
In a bowl, sift together all dry ingredients and mix until well combined.
In a separate bowl, beat eggs. Once beaten, add the eggs, along with the buttermilk, to the dry ingredients.
When combined, add in the creamed butter and sugar.
Bake for 20 minutes.
Allow to cool, then cut into shape using an 8cm round cutter.
MERINGUE
Ingredients
100 grams egg white
180 grams caster sugar
Pinch of salt
A few drops of vinegar
Method
In a mixer, mix egg whites on high until peaks form.
Add in pinch of salt and a few drops of vinegar and mix on high speed.
Slowly add in sugar, beat on high speed for 10 minutes or until glossy.
Put all meringue into a piping bag, with a star nozzle.
RHUBARB STRAWBERRY COMPOTE
Ingredients
1 cup rhubarb
1 cup strawberry
100mls Rosé or Moscato
50 grams caster sugar
1 teaspoon rose water
Method
Dice rhubarb and strawberry into 1cm cubes.
In a small saucepan on low, heat up Rosé or Moscato, sugar and rosewater.
When simmering, add fruit.
When liquid is thickening up and starts to boil, usually after about 10 minutes, take off heat.
ASSEMBLING THE BOMBE
On a plate, place the sponge in the centre and add a few drops of Cointreau or liquor of your choice onto the sponge.
Place a scoop of ice cream (we recommend a rhubarb or berry ice cream, but chocolate works too!), the same size as the sponge, on the top of the sponge.
Pipe the meringue around the sponge and ice cream.
Garnish the plate with the strawberry and rhubarb compote. We also like to add on some Persian fairy floss, Turkish delights and edible flowers! Be creative with this element!
On top of the meringue, pour a small amount of brandy and light with a blowtorch to experience the theatrics!
