DAY ONE: Prep and Freeze
Line a large salad bowl with cling wrap.
Slice swiss roll and line inside of bowl, leaving 2cm from the top. Brush syrup onto sponge.
Mix all the berries and ice cream together. For a ripple effect, add in stages.
Carefully fill sponge lined bowl with ice cream mixture, leaving 2cm from the top.
Push mixture into bowl, and cover ice cream with the remaining slices of swiss roll. Brush with syrup.
Cover with a disc of baking paper and wrap with cling wrap.
Refrigerate for at least 24 hours before turning out.
DAY TWO: Meringue and Assembly
Use white vinegar to wipe electric mixer bowl and whisk.
Whisk egg whites and cream of tartar together, gradually increasing in speed until foamy, soft peaks are formed.
Gradually add sugar while mixing. Whisk until thick and glossy.
Remove bowl from freezer, unwrap and turn onto a serving platter.
Pipe, or apply the meringue with a spatula, to create waves covering the ice cream completely.
Using a brulee burner, lightly toast the meringue.
Decorate in your favourite festive garnish and serve to your happy guests!
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!
Ensure ice cream is completely frozen solid for this method – frozen for at least 48 hours.
Put the Bombe Alaska into the oven pre-heated to 220°C and bake until the meringue peaks are golden – about 5 minutes.