Bombe Alaska

Method

1. 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.

2. Preparing ice cream

   Place the ice cream in the fridge for about 20 minutes to soften slightly.

3. 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.

4. 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.

5. 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.

6. 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.