Bombe Alaska
Over a year ago
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Ingredients
- 17cm round sponge cake
- 1 tbsp brandy
- 2 tbsp jam
- ½ cup chopped red glace cherries
- 1 ½ litres softened vanilla ice-cream
- ½ cup chopped glace pinapple
- ½ cup glace apricots
- 4 egg whites
- 1 cup caster sugar
Accompaniment
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Method
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1
Cover wooden board about 25cm square with foil. Place cake in centre, brush evenly with brandy, spread evenly with jam;freeze for 15 minutes.
Line aluminium pudding steamer with foil, allowing 3cm to overhang edge. Rinse cherries under cold water, pat dry on absorbent paper.
Combine ice-cream and fruit in bowl, mix well. Spoon ice-cream mixture into prepared steamer, cover, freeze several houses or overnight until firm.
Turn ice-cream from steamer onto top of cake, peel away foil;return to freezer while making meringue.
Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions. Spread meringue quickly all over ice-cream and cake.
Return to freezer for 1 hour.
Bake in a very hot oven about 3 minutes or until meringue is lightly browned
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