• Add the defrosted raspberries and icing sugar to your stick blender pot or blender. Whizz until smooth.
• In a large mixing bowl, beat the cream using an electric whisk on a high setting until you have soft peaks.
• Sit a sieve over the cream bowl and scrape down the raspberry mixture from inside the blender pot into it. Use the back of a spoon or sturdy spatula to press down on the sieve and pass through all the raspberry puree, leaving behind the seeds. Scrape down the outside of the sieve once done and discard the seeds on the inside.
• Add the meringue nests, breaking them into small pieces as you go with your hands. Fold in with a spatula or large metal spoon until well combined.
• Line a 1ltr (medium) deep glass bowl or freezer proof bowl with a layer of foil, shaping it round the inside of the bowl with your hands, then add a layer of clingfilm (saran wrap) over that. See note 2 if doubling recipe. Then and add in the Bombe mixture. Give the bowl a gentle shake side to side also to help the mixture settle. Cover tightly with clingfilm and again with foil and then transfer to the freezer, keeping the dish level. Leave overnight or for 8 hours minimum. Remove from the freezer about 20-30 minutes before serving and lift the Bombe out by the clingfilm lining. Place on the counter. Put your plate or cake stand upside down on the flat edge of the Bombe and carefully turn the Bombe and the plate/cake stand up the right way. Once slightly softened, use a knife to cut it like a cake.

TO SERVE, OPTIONAL

• Serve the Bombe as it is or you could serve some créme fraîche in a bowl alongside it. Alternatively, you can dress the Bombe with a generous spoonful of créme fraîche on the top, some fresh raspberries and a small sprig of mint. You can also scatter some fresh raspberries around the plate or cake stand.