Festive Season Bombe Alaska

Festive Season Bombe Alaska

This delicious Christmas recipe requires freezing, so must be made in advance

  • 40 Mins
  • Serves 12-16
Ingredients
  • Store bought swiss roll
  • Store bought passionfruit syrup
  • 2L vanilla ice cream
  • 1L berry ice cream
  • 1 punnet strawberries (tops removed and cut in quarters)
  • 1 punnet raspberries
  • 1 punnet black or blue berries
  • 6 XLarge Sunny Queen Farms Free Range Egg whites (at room temperature)
  • Pinch of cream of tartar
  • 320g caster sugar
  • White vinegar (for wiping out bowl as required)
Method
  • Step 1.

    DAY ONE: Prep and Freeze

  • Step 2.

    Line a large salad bowl with cling wrap.

  • Step 3.

    Slice swiss roll and line inside of bowl, leaving 2cm from the top. Brush syrup onto sponge.

  • Step 4.

    Mix all the berries and ice cream together. For a ripple effect, add in stages.

  • Step 5.

    Carefully fill sponge lined bowl with ice cream mixture, leaving 2cm from the top.

  • Step 6.

    Push mixture into bowl, and cover ice cream with the remaining slices of swiss roll. Brush with syrup.

  • Step 7.

    Cover with a disc of baking paper and wrap with cling wrap.

  • Step 8.

    Refrigerate for at least 24 hours before turning out.

  • Step 9.

    DAY TWO: Meringue and Assembly

  • Step 10.

    Use white vinegar to wipe electric mixer bowl and whisk.

  • Step 11.

    Whisk egg whites and cream of tartar together, gradually increasing in speed until foamy, soft peaks are formed.

  • Step 12.

    Gradually add sugar while mixing. Whisk until thick and glossy.

  • Step 13.

    Remove bowl from freezer, unwrap and turn onto a serving platter.

  • Step 14.

    Pipe, or apply the meringue with a spatula, to create waves covering the ice cream completely.

  • Step 15.

    Using a brulee burner, lightly toast the meringue.

  • Step 16.

    Decorate in your favourite festive garnish and serve to your happy guests!

  • Step 17.

    Alternatively, if you don’t have a brulee burner, get the same effect in the oven– remove all but bottom rack from the oven and ensure your Bombe Alaska is on an oven proof dish or baking tray!

  • Step 18.

    Ensure ice cream is completely frozen solid for this method – frozen for at least 48 hours.

  • Step 19.

    Put the Bombe Alaska into the oven pre-heated to 220°C and bake until the meringue peaks are golden – about 5 minutes.

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