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Bombe Alaska
Serves
Cooking time
2h
Experience the magic of our Bombe Alaska dessert – a show-stopping creation that combines the sweetness of berries, the richness of vanilla ice cream, and the allure of toasted almonds. With a sumptuous layer of cake and a fluffy meringue topping, this frozen delight is the perfect centrepiece for your next celebration. Whether you add a touch of edible glitter or not, the Bombe Alaska is sure to dazzle your taste buds. Serves 8-10 and requires a bit of time in the freezer for the perfect frozen treat.
Ingredients
250gDriscoll's strawberries, hulled and roughly chopped
1/4 cup(55g) caster sugar
2 tbspbrandy (optional)
125gDriscoll's raspberries
2450g un-iced madeira cake, brown edges trimmed
2Lgood-quality vanilla ice cream
1/2 cup(60g) slivered almonds, toasted
2 tspmixed spice
1/2 tspground cinnamon
edible glitter, to decorate (optional)
Meringue
4large free-range egg whites, at room temperature
1/4 tspcream of tartar or white vinegar
1 cup(220g) caster sugar
Method
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Macerate strawberries
Place the strawberries, sugar and brandy (if using) in a bowl. Mash the strawberries until coarsely pureed, then stir in the raspberries, mash lightly and set aside to macerate for 20 minutes, stirring occasionally.
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Preparing ice cream
Place the ice cream in the fridge for about 20 minutes to soften slightly.
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Cake
Line a greased 2L capacity pudding bowl with a double layer of plastic wrap, allowing 10cm overhang. Cut each cake into 1 cm-thick slices. You should get 4 slices from each cake. Set 2 slices aside to cover the bombe filling. Use the remaining cake to line the pudding bowl, cutting the slices to fit where necessary. Fill any gaps with crumbled cake, pressing firmly over the base and side of the bowl.
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Assembling
Spoon the softened ice cream into a large chilled (to keep the mixture as cool as possible) bowl and fold in the almonds, spices and macerated berry mixture. Spoon the mixture into the cake-lined pudding bowl. (There may be a little bit left over.) Top with the reserved sponge and trim to fit. Cover with plastic wrap and freeze overnight.
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Meringue
Just before serving, make the meringue. Beat the egg white in a large bowl with an electric mixer until soft peaks form. Beat in the cream of tartar or vinegar and then gradually add the caster sugar, beating well after each addition until glossy and thick and the sugar is dissolved.
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Serving
Turn the bombe out onto a serving platter, discarding the plastic wrap. Swirl the meringue over the bombe to cover is completely, then using a kitchen blowtorch, brown and scorch the meringue. Serve immediately.
