In our home I’ve always like to keep Sunday as a family day. Most of the time when Charlie was little David was off and we spent the day doing things Charlie would enjoy. Then David begin working on Sunday and Charlie and I would have his favorite meal and watch movies.
Even though Charlie is 16 now and most Sunday’s David doesn’t get home until after 3pm we have dinner together then we watch a movie together or plan a Board Game. Today is August 11th which happens to be National Raspberry Bombe Day #RaspberryBombeDay.
I thought I would share the recipe so you can make your own Raspberry Bombe to share with your friends and family today. Before you ask me if Charlie and I are going to make a Raspberry Bomber today and no, we are not.
David’s dad is in the hospital for a couple day and I wanted to wait until he is home to share the dessert with Mike and David. David wanted me to ask you if you make a Raspberry Bombe today if you would bring him a slice or two.
Recipe for Raspberry Bombe
Ingredients
MACERATE:12 oz. fresh raspberries 12 oz. fresh raspberries 1 ¼ cups sugar, divided 1 ¼ cups sugar, divided 2 Tbsp. fresh lemon juice 2 Tbsp. fresh lemon juice
WHIP:¾ cup heavy cream ¾ cup heavy cream BEAT :2 pkg. cream cheese (8 oz. each), softened 2 pkg. cream cheese (8 oz. each), soften ARRANGE:1 box vanilla wafers
Instructions
Macerate Raspberries, 1 cup sugar, and lemon juice; crush with a fork.
Whip heavy cream to stiff peaks; refrigerate until ready to use.
Beat cream cheese and remaining ¼ cup sugar with a mixer until light and fluffy.
Add raspberry mixture to cream cheese mixture; beat until smooth.
Fold in whipped cream until no white streaks remain.
Line a 9-inch cast-iron wok with plastic wrap to hang over the sides.
Arrange a single layer of wafers along the bottom of the wok. Top wafers with 2 cups raspberry mixture, spreading to the edges. Repeat layering two more times. Press remaining wafers into the top, making this the last layer.
Fold plastic wrap over dessert and cover with foil. Transfer dessert to freezer and freeze until firm, about 6 hours, or overnight.
If you would like to learn more about a Raspberry Bomb go here:
Thank you,
Glenda, Charlie and David Cates
