Food & Wine
Bombe Alaska
This spectacular dessert mixes a crisp, lightly browned meringue crust with a delicious ice-cream and cake filling. It’ might take a little extra effort, but this show-stopping dessert is worth it.
Ingredients:
- 2 plain sponge cakes
- ¼ cup flavoured liqueur (orange, coffee, almond, etc)
- 2L vanilla ice-cream
- ½ cup slivered almonds
- 4 egg whites
- 1 cup caster sugar
Method:
- Take a wide (instead of deep) pudding basin and line it with two layers of plastic wrap.
- Scoop the ice-cream into a large bowl and leave aside for a few minutes until it has softened.
- Cut a round of sponge cake to fit at the bottom of the basin and another one to fit at the top. Place the smaller layer at the bottom and brush generously with the flavoured liqueur.
- Fold the almonds through the softened ice cream and then scoop into the pudding basin on top of the sponge cake. Be sure to spread the ice cream evenly so you coat the sides.
- Brush the larger piece of sponge cake with the rest of the liqueur and place on top of the ice cream. Cover the basin with plastic wrap and freeze overnight, or for at least six hours.
- Just prior to serving, beat the egg whites to form soft peaks. Gradually beat in the caster sugar until the mixture is thick and glossy.
- Remove the plastic wrap from on top of the basin and dip the dish into hot water for about 30 seconds to loosen it. Invert the pudding onto a plate and carefully remove the basin and plastic wrap.
- Spread your meringue mixture over the pudding to completely cover the surface. Use a kitchen blowtorch to lightly brown the meringue before placing your bombe Alaska onto the table for your guests to admire and enjoy.
NOTE: If you don’t have a kitchen blowtorch, you can place the bombe Alaska into an oven set to 200°C for three minutes, or until the meringue is just set and lightly colouring.
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