Portion: Makes 6
1 litre vanilla ice-cream
1 pack sponge cake
2 tbsp unsalted butter
1/2 tsp finely grated lemon zest
1 tbsp lemon juice
1 egg yolk
1/4 cup sugar
1/3 cup limoncello (lemon liqueur)
2 egg whites
1/3 cup sugar
Line six small bowls with plastic wrap. Press ice-cream firmly up and around inside of each mold to form cavity. Cover with foil, freeze 2 hours. Return remaining ice-crwam to freezer.
Combine butter, zest, juice, egg yolk and sugar in small heatproof bowl; stir over small saucepan of simmering water until mixture thickens slightly. Stir in liqueur. Cover surface of lemon curd with plastic wrap; refrigerate until cold.
Divide lemon curd into each mold, cover; freeze until firm.
Remove molds from freezer, spread enough remaining ince-cream over lemon curd to fill molds; cover, freeze bombes until firm.
Cut six rounds from sponge cake, large enough to cover top of each mold.
Beat egg whites in small bowl with electric mixer until soft peaks form; add sugar, 1 tbsp at a time, beating until sugar dissolves between additions. Beat until stiff and glossy.
Turn one bombes onto one round of sponge cake on a serving plate; peel away plastic wrap. Spreading meringue mixture over to enclose bombe completely; repeat with remaining bombes, sponge and meringue mixture. Using a torch, burn meringue until browned lightly. Serve immediately.
Bombes can be prepared ahead to the stage at which they are ready to be torched; store in freezer.