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The Ultimate Bombe Alaska Recipe You Must Try!

Ice Cream, Cake, and Fire

When it comes to desserts that wow, few can hold a candle to Bombe Alaska. This triple-threat dessert has it all: a tender sponge base, luscious ice cream, and a cloud-like meringue toasted to caramelized perfection. But don’t let its sophisticated look intimidate you; creating this masterpiece is easier than you might think.

Starting with the sponge, the key is to fold your ingredients gently but thoroughly. This ensures a light yet firm foundation that complements the rich vanilla ice cream. The meringue, meanwhile, needs to be glossy and stiff, providing a textural contrast and an added layer of sweetness. The assembly is where the magic happens, as you sculpt your components into a unified whole.

And then there’s the final step: the toasting. This not only creates a pleasingly crispy outer layer but also produces an eye-catching burnished look that’s bound to steal the show.

So, whether you’re looking to impress guests, celebrate a special occasion, or simply indulge yourself, Bombe Alaska is the way to go.

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Bombe Alaska Recipe

5 from 1 vote
Get ready for a culinary firework with Bombe Alaska! This stunner combines vanilla bean ice cream, sponge cake, and glossy meringue to bring you a dessert that's equal parts flavor and flair. Toasted to perfection with a blowtorch, each bite delivers creamy, cakey, crispy excellence. So, ready to be the star of your next dinner party?
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients Method Nutrition

Ingredients
 

Sponge:
  • 3 eggs
  • 90 g caster sugar
  • 1 tbsp cornflour sifted
  • 1/2 cup plain flour sifted
  • 40 g unsalted butter melted
Meringue:
  • 2 egg whites
  • 2/3 cup caster sugar
Assembly:
  • 1 tub Vanilla Ice Cream

Instructions
 

  1. Sponge: Preheat oven to 180C. Grease and line a 20cm springform cake tin.
  2. In a stainless steel bowl, beat eggs and sugar over simmering water until thick. Add cornflour and half the flour. Fold in using a metal spoon. Add melted butter and remaining flour. Combine well.
  3. Pour batter into the tin. Bake for 25-30 mins or until a skewer comes out clean. Cool for 4 mins, then move to a cooling rack.
  4. Meringue: Beat egg whites until soft peaks form. Add sugar gradually, continuing to beat until thick and glossy.
  5. Assembly: Cut a 9cm disc from the sponge. Trim to 1cm height. Let ice cream soften slightly, then place on the sponge. Cover with meringue and toast with a blowtorch.
  6. Freeze until serving.

Nutrition

Calories: 405kcalCarbohydrates: 69gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 144mgSodium: 74mgPotassium: 95mgFiber: 1gSugar: 56gVitamin A: 429IUVitamin C: 0.003mgCalcium: 28mgIron: 1mg
Servings: 4 servings
Course: Dessert
Cuisine: Dessert
Calories: 405

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Top 5 Questions People Might Ask About This Recipe:

  1. Can I Use Store-Bought Sponge Cake?

    • Yes, you can, but homemade offers better flavor and texture control.

  2. Can I Substitute the Vanilla Ice Cream?

    • Absolutely, feel free to use any rich, flavorful ice cream of your choice.

  3. How Do I Store Leftovers?

    • It’s best to consume immediately, but you can freeze leftovers for up to 48 hours.

  4. What If I Don’t Have a Blowtorch?

    • You can briefly broil the meringue in the oven, but keep a close eye on it to avoid burning.

  5. Can I Prepare It in Advance?

    • You can pre-make the sponge and meringue. However, assemble and toast just before serving for the best experience.

So, ready to give this showstopper a try?

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