Tiramisu Bombe

For Valentine’s Day, we decided to cook a 3 course meal at home and make the dessert together. Forever ambitious, I looked on the Great British Bake Off Showstoppers recipes to find something. The Tiramisu bombe stood out to me as my husband must have tried every supermarket tiramisu going and I’m also a huge fan of Italian and coffee-based desserts. This is cake, mascarpone mousse, chocolate mousse and pistachio mousse. The real bombe is supposed to have cake between all the layers as well as on the bottom and on the outside but for that you’re supposed to divide up the sponge mixture between 3 cake tins and a swiss roll tin. We kind of fudged it and the layers all set and stayed in place but don’t look quite as impressive as the original recipe. My sponge layers weren’t excellent, I’m a bit of a dab hand with pastry but anything using egg as a raising agent seems to elude me, I’ve had bad luck with macarons, joconde sponge and genoise. However, the cake tasted fine and underneath all that mousse you really can’t go wrong. All the three different mousses are individually exquisite and I will look to incorporate one or more of them in other recipes.


  • 19 eggs
  • 595g caster sugar
  • 120g plain flour
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 200ml espresso coffee
  • Equivalent of 9 sheets gelatine powdered
  • 375g marscapone (actually we used a 225g tub and there was plenty)
  • 3 tbsp dark rum (Myer’s is my favourite)
  • 50g pistachio kernels
  • green food colouring
  • 1 tsp espresso powder
  • 140g dark chocolate (70%)
  • 1 tbsp cocoa powder


1.) Preheat the oven to 200 degrees C

2.) Line two cake tins with baking paper, (approx 7 inches)

3.) In a stand mixer, whisk 6 eggs and 200g caster sugar for 5 minutes until the mixture is pale and leaves a ribbon trail. You will need a high speed for this.

4.) While this is mixing, measure out 120g plain flour, 1/2 tsp baking powder and 1 tbsp cornflour

5.) When the eggs are done, sift over the dry ingredients and fold into the eggs

6.) Pour the cake mixture into the sandwich tins. Bake for 12 – 13 minutes.

7.) Make up 200ml espresso coffee.

8.) When the sponges are cooked, brush them with the coffee and set aside.

9.) Wash the stand mixer bowl and whisk.

10.) Now, start to make the mascarpone mousse which will be the top layer of the bombe and the outside icing.

11.) Put 160g of sugar and 45ml water into a small pan and heat until the sugar melts and the temperature is 120 degrees C.

12.) While this is heating up, separate 6 egg yolks into the stand mixer bowl, set these onto a whisk setting to whisk until pale.

13.) When the syrup has reached 120ml, pour into a measuring jug and pour slowly into the egg while it’s whisking until fully incorporated.

14.) Sprinkle in the powdered equivalent of 4 sheets of gelatine and continue to beat for another few minutes to let it cool.

15.) In another bowl, measure out 375g mascarpone and beat with a hand whisk.

16.) In another bowl, measure out 600ml double cream and whisk this until it forms stiff peaks. Stir in the mascarpone and mix together with the 3 tbsp rum.

17.) Fold in the egg mixture.

18.) In a pudding mould/maison cash mixing bowl, put in one of the sponges in the bottom of the bowl to form a dish.

19.) Pour in 1/3 of the mascarpone mixture.

20.) Put in the fridge to set for 30 minutes. Wash up and proceed with the pistachio layer.

21.) Measure out 50g pistachios and blitz them in a food processor.

22.) Line a baking sheet with baking paper and spread out the pistachios on there.

23.) Slowly heat up 100g caster sugar in a pan until it turns golden brown and pour over the pistachios. If you don’t get it over, it doesn’t matter, it’s going to be blitzed anyway.

24.) Once the caramel has hardened, move to a food processor and blitz.

25.) Whisk 125ml double cream to stiff peaks and set aside.

26.) Separate 3 egg yolks and place into a bowl to heat over a bain-marie. Pour in 35g caster sugar. Boil some water and pour into the pan and turn on the heat. Place the egg and sugar bowl over the pan and whisk until the mixture reaches 65 degrees C. It will start to go pale and thicken. Stir in 2 sheets worth of powdered gelatin.

27.) Fold the egg mixture with the cream, the blitzed pistachios and some green food colouring.

28.) Take the pudding bowl out of the fridge and pour on the pistachio mixture. Chill for 30 minutes.

29.) Now, wash up again and start to make the chocolate mousse.

30.) Pour 75ml double cream into a pan and heat up. Take off the heat and add 140g of chocolate and 1 tsp espresso powder. Leave to melt for 5 minutes then stir. The chocolate did seize up for me but was fine once mixed with the other ingredients.

31.) Whisk 150ml double cream to stiff peaks.

32.) Repeat step 26 but with 4 egg yolks, 100g caster sugar and the equivalent of 3 leaves powdered gelatin.

33.) Fold the cream, egg mixture and chocolate together and chill in the fridge for 1 hour.

34.) Chop up the other sponge and use it to create a collar around the bowl. Pour in the chocolate mousse.

35.) Leave in the fridge to set – 3.5 hours was enough for us.

36.) Use a knife and run around the bowl to ensure nothing is stuck to the side. Put a plate over the bottom and turn upside down.

37.) Spread the mascarpone all over the dome.

38.) Dust with cocoa powder.

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