Remove your ice-creams from the freezer

Line the pudding basin with 3 large pieces of cling film, so it hangs over the edges

Cut your swiss-roll into 1/2 cm slices

Line your pudding basin with these slices trying not to leave any gaps

Brush the inside with the Cherry/kirsch juice

Spoon in the softened Cookie Dough Ice-cream to 1/3 way up the basin, smooth top

Next place some of the cherries over the ice-cream and crumble half of meringue pieces in

Next put a layer of the softened chocolate ice-cream in, smooth and then cherries and meringue again

Finally finish filling with the Cookie dough ice-cream, smooth, leaving a 1cm gap at the top

Finish the Bomb off by placing the remain swiss-roll pieces on top trying to avoid having any gaps - fold the cling film over the top and pop in the freezer.

When you are ready to eat, remove from the freezer - tip out bomb and remove cling-film, leave for 30 minutes

Place on a lovely plate and either dust with icing sugar or if you want to really wow - pour over hot chocolate sauce and SERVE!