82g/3oz of sultanas
55ml/2fl oz of rum
250g/8¾ oz of mascarpone cheese
0g/1¾ oz of caster sugar
¾ pint/15fl oz of double cream
50g/1¾ oz of almonds
100g/3½ oz of dark belgian chocolate
150ml/5¼ fl oz of strong black coffee
6 tbsp/110ml of tia maria1 large madeira cake - cut into 15 slices

METHOD

Heat the rum and sultanas in a saucepan for 5 minutes until the sultanas have swelled, and leave to cool. In a dry frying pan, brown the almonds, leave to cool then chop finely. In a jug, mix the coffee and Tia Maria. Beat ½ pint cream and sugar until thick then fold the Mascarpone into it. Reserve 2 tablespoons of chocolate and almonds to decorate the bombe, and add the rest to the cream mixture. Cover the inside of a 2½ pint bowl with clingfilm, then place a layer of cake inside before pouring some of the coffee mixture onto it. Cover with a layer of the cream mixture, then a layer of sultanas. Repeat this process three times, ending with a layer of cake soaked with the coffee mixture. Cover with clingfilm and refrigerate for at least 4 hours, preferably overnight.
To serve: Remove the clingfilm, and turn the cake out onto a plate. Beat the cream and spread over the bombe, garnishing with the reserved chocolate and almonds.

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