spoon mixture into prepared pudding basin, arrange rollettes over top, cover, freeze overnight.
turn the bombe onto serving plate, using a hot cloth, rub the pudding basin, until the pudding un-moulds, return to freezer. meanwhile, beat egg whites in a large bowl with an electric mixer until soft peaks form. gradually add sugar, beat until dissolved between additions. remove the bombe from freezer, spread meringue all over top and sides. heat blow torch to medium powder, gently and lightly torch meringue until evenly golden.
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