Remove the ice cream from the freezer and let it soften slightly.

Grease the bowl and line it with plastic wrap. Scoop the ice cream into the bowl, making layers with the two flavors of ice cream. Press the layers nicely each time so there is no air between them.

Cut the cake to size and press it onto the ice cream last.

Put the bowl in the freezer and leave to set for 3 hours.

Beat the egg whites with the salt until stiff. While beating, spoon in a tablespoon of sugar each time. Make sure the sugar is well absorbed before adding the next spoonful.

Remove the bowl from the freezer and pour the bombe onto a large plate.

Using a spatula, spread the meringue onto the bombe, this can be quite rustic. When the meringue is spread all over the bombe, you can use the blowtorch to give the meringue a nice brown colour. Enjoy!