Neapolitan brownie bombe

View the full article on guardian.co.uk

Serves: 12

Step 1
Heat the oven to 180C/ 350F/gas 4.

Step 2
Line two baking trays with baking paper and line a large bowl with clingfilm.

Step 3
Mix the brownie mix with the eggs, oil or butter, until just combined.

Step 4
Pour the mix into the baking trays and spread evenly.

Step 5
Bake according to the packet instructions, until the brownies are fudgy yet firm.

Step 6
Remove and leave to cool.

Step 7
Once cool, cut one trayful in half lengthwise, then into eight equal rectangles.

Step 8
Leave four as they are, and cut the other four diagonally into eight triangles.

Step 9
Line the prepared bowl with these brownie pieces, covering the sides and bottom, and pressing down firmly, especially the seams, to create a shell with no gaps.

Step 10
Scoop the strawberry ice-cream on to the shell and smooth with a spatula.

Step 11
Cover with clingfilm and press a medium-sized bowl into the ice-cream, so it rises up the sides and is flush with the top of the bowl.

Step 12
Freeze for three hours.

Step 13
Unwrap, repeat with the vanilla ice-cream and freeze for another two hours.

Step 14
Meanwhile, cut a circle into the other tin of brownie the diameter of the large bowl.

Step 15
Uncover the now-frozen vanilla layer, fill with chocolate ice-cream, cover with the circle of brownie and freeze for one hour.

Step 16
Carefully remove from the freezer and flip on to a serving platter.

Step 17
Leave a couple of minutes, then remove the bowl and dust with cocoa powder.