2 tins black cherries, drained and soaked in 1 tbsp brandy
For the Sauce:
100g vegan dark chocolate, (minimum 70% cocoa solids)
15g soya margarine
2-3 tbsp soya ‘cream’
To prepare the bombe: Make the bread into crumbs using a food processor.
Mix sugar, breadcrumbs and grated marzipan together and spread out on a large baking tray. Bake 200C for 10 minutes – stir well and put back for another 5 minutes (do not allow to over brown). Remove and cool.
Meanwhile put a layer of black cherries into the bottom of a jelly mould. Spoon the Soft Caramel Swedish Glace into large bowl and break up with a knife. Add the breadcrumb mixture and mix well – do not allow ice cream to melt.
Place half of ice cream mixture on top of the cherries. Press down well and smooth top. Add another layer of cherries followed by the rest of the Swedish Glace mixture.
Return to freezer and freeze for a minimum of 2 hours. Turn out onto a large plate (easier if you run the mould under a hot tap first). Place in the fridge while you prepare the sauce.
To make the sauce: Melt the chocolate with the soya ‘cream’ in a heatproof bowl suspended over a saucepan of barely simmering water. Stir frequently.
Once the chocolate has melted, add the margarine and stir until melted.
Pour the hot sauce over the bombe at the table and serve immediately.