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Bombe Alaska

A stunning dessert layered with ice-cream, sponge and toasted meringue made easy.
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Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 liter chocolate ice-cream
  • 1 liter vanilla ice-cream
  • 50 g glace cherries, chopped
  • 30 g slivered almonds, toasted and chopped
  • 4 tbsp dark chocolate, grated
  • 1 large round plain unfilled sponge cake (store bought - around 400-500g) - see note
  • 6 egg whites
  • 1 tsp lemon juice
  • 125 g caster sugar

Method
 

  1. Line a 2-liter pudding bowl with 2 layers of cling wrap, ensuring you have plenty of overhang.
  2. 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.
  3. 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.
  4. Put the softened vanilla ice-cream into a bowl and mix through the cherries, almonds and grated chocolate.
  5. Remove the Bombe Alaska from the freezer and spread the vanilla mixture into the hollowed center. Smooth the top.
  6. 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.
  7. 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.
  8. Add the sugar, a tablespoon at a time, ensuring the sugar is dissolved before each addition, until thick and glossy.
  9. 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.
  10. Use a blowtorch to brown the meringue all over (or place in a hot oven for 5 minutes or until peaks are golden).
  11. Serve immediately. If you like, top with a clean eggshell filled with warmed brandy and set alight for dramatic effect.

Notes

Plain sponge cake can be purchased from most grocery stores. 
If you want to make your own sponge cake, go ahead use my Best Ever Sponge Cake recipe.