Christmas bomb: the perfect dessert!

published on 20 December, 2017 at 16:49

Ingredients:
sponge cake, sliced into strips;
2 cups strawberry ice cream;
2 cups chocolate ice cream;
chocolate candies for decoration;
½ cup dark chocolate, melted.
Instructions
Layer a bowl with a plastic wrap. Place strips of sponge cake to cover the bottom and the sides of the bowl completely. Cut off the excess.
Put a layer of strawberry ice cream and top it with a layer of chocolate ice cream. Add cake strips on top.
Cover with more plastic and leave in fridge for about 3 hours.
Remove plastic wrap and flip the cake onto a serving dish. Remove the bowl and a layer of plastic.
Dip each chocolate candy into melted chocolate and secure it on the cake. Cover the entire Christmas bomb with chocolate candies in the same manner.
Serve sprinkled with powdered sugar with some Christmas decorations on top.

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