Blinis Baby Bombes

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  • 6-10 Marcel's Fancy Blinis
  • Barkers Passionfruit Curd
  • (Optional: Fresh Passionfruit Pulp)
  • A good quality Vanilla Bean Ice Cream
  • A good quality Berry Sorbet
  • 300g caster sugar
  • 110g water
  • 110g egg whites
  • Pinch cream of tartar


  • Put caster sugar & water into a small saucepan & bring to the boil until a small amount of the syrup forms a soft ball when dropped into cold water…do not take it beyond this point.
  • When the syrup is almost ready, start beating the other 55g egg whites & cream of tartar until it resembles frothy dishwashing liquid - it is best to use a stand mixer or electric hand whisk.
  • Gradually pour in the hot syrup, mixing on high until it is all incorporated & a stiff meringue has developed.  Continue whisking until the base of the bowl is completely cool.
  • Fit a piping bag with a plain or fluted 1 cm nozzle & spoon in meringue.
  • Meringue can be kept in a piping bag in the fridge for a number of hours until ready for use.
  • Place a Blini onto the plate your dessert will be served on.
  • Spoon a little curd onto the Blini and place another Blini on top.
  • Place a scoop of ice cream and a scoop of sorbet on the top Blini and spoon a little curd into the gaps.
  • Top with a good spoonful of fresh passionfruit pulp and then pipe meringue up the sides of the ice-cream & sorbet.
  • Flame with a blow torch until golden.
  • Serve immediately garnished with fresh summer berries