Ice Cream, Cake, and Fire
The Ultimate Bombe Alaska Recipe You Must Try!

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.

Bombe Alaska Recipe

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?

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 405kcal

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

• Sponge: Preheat oven to 180C. Grease and line a 20cm springform cake tin.
• 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.
• 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.
• Meringue: Beat egg whites until soft peaks form. Add sugar gradually, continuing to beat until thick and glossy.
• 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.
• Freeze until serving.

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Course Dessert

Cuisine Dessert

Keyword dessert

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?