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?
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.