Instructions: Grind the amaretti or macaroons in an electric blender or crush with a rolling pin.

Mix to a soft paste with the Marsala or sherry.

Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin.

Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top.

Cover with foil and freeze until required.

Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.

Decorate with whipped cream if using and ratafia biscuits to serve.

Serves 4

Note: Avoid soft ice cream otherwise the bombe will not hold its shape.

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