If you want to make something spectacular this Christmas, you can’t go wrong with the classic, retro Bombe Alaska. Also known as ‘Baked Alaska’ – so named because of its frozen interior served with a baked, theatrical exterior. A layered ice-cream centre surrounded by sponge cake, covered in meringue, then torched to golden perfection.
This was the dish that sparked my interest in cooking when I was a young girl. My Aunt Annette would often make this to mark special occasions at family get-togethers. I remember her vividly walking in with it, the lights dimmed, and the Bombe Alaska was carried in, literally on fire. For effect, she would pour brandy into an empty eggshell concealed in the meringue and set it ablaze just before serving. There were always ‘oohs’ and ‘ahhs’ and I was transfixed by this monumental masterpiece that gave so much joy.
It’s perfect for our hot, sunny Christmas in Australia, because it is made in advance, so no slaving over the stove last minute, yet looks like you’ve been in the kitchen all day making it. The reason? My cheat’s version. Even though this looks so impressive, it’s actually very easy to make using store-bought ice-cream and sponge cake. All you really need to do is a little bit of fiddly assembly and make the meringue.
If you don’t own a blowtorch, I suggest you get one, they are relatively cheap from homeware stores. Alternatively, you can brown the meringue in a hot oven right before you’re ready to serve it, but don’t take your eyes of it as the meringue can burn easily.
If you want to add the theatrics of fire, rinse out half an eggshell and embed in the top of the meringue just before serving. Warm a half cup of brandy in a small saucepan and pour into the eggshell, then set alight. Do this at the very last minute, preferably with lights dimmed for full effect, as the flame will not last long but looks very impressive.
Bombe Alaska
Ingredients
Method
- Line a 2-liter pudding bowl with 2 layers of cling wrap, ensuring you have plenty of overhang.
- Take the ice-cream out of the freezer and allow to soften slightly, roughly 10 minutes. This will depend on the temperature of the room.
- Working quickly, spread the chocolate ice-cream into the prepared bowl, pressing up and around the sides to create an even layer, leaving a hollow in the middle and almost reaching the top. Put into the freezer for 5 minutes to set a little.
- Put the softened vanilla ice-cream into a bowl and mix through the cherries, almonds and grated chocolate.
- Remove the Bombe Alaska from the freezer and spread the vanilla mixture into the hollowed center. Smooth the top.
- Use a serrated knife to cut a 2.5 cm thick circle from the plain sponge. Trim it to fit the top of the bowl as necessary. Pull the overhanging pieces of cling wrap in to completely enclose and put into the freezer to set for at least 4 hours or overnight. It can sit in the freezer for a week if you need.
- When you’re ready to serve, whisk the egg whites with the lemon juice in an electric mixer on high speed until soft peaks form.
- Add the sugar, a tablespoon at a time, ensuring the sugar is dissolved before each addition, until thick and glossy.
- When ready to serve - remove the Bombe Alaska from the freezer, opening out the cling wrap at the base. Turn out onto a large round platter. Thickly spread the meringue decoratively all over, ensuring there are no gaps.
- Use a blowtorch to brown the meringue all over (or place in a hot oven for 5 minutes or until peaks are golden).
- Serve immediately. If you like, top with a clean eggshell filled with warmed brandy and set alight for dramatic effect.
Notes
Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK
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