Last night I had the urge to make this old ’70s classic. I don’t make this very often – not because it is difficult but just has this ‘feeling’ of being that way and I like to get the prep done the night before. Anyhow, cheated a bit as I had a purchased sponge in the freezer and some commercial ice-cream as I don’t make my own at this stage, but would love to give it a go. Bombe Alaska is easy – just keep everything in the freezer as long as possible.
Cut our some circles of sponge, shaped the ice-cream on top then back in the freezer until nearer serving time. Lucky I had the family call in so I was able to make one for Dad and Alisha as well as two lillte ones for the Grandies who will all be here tomorrow night for dinner. Come to think of it, perhaps why this is such a hassle dessert…. I never really know in advance how many I am cooking for and although this can be made as one large Bombe I like it as single serves.
While you are eating dinner pre-heat the oven to 220°C. Once dinner is over make your favourite 3-egg white meringue recipe (I use 3 egg whites, 6 Tablespoons sugar & vanilla essence). Pull the pre-prepares sponge & ice-cream from the freezer and cover with the meringue (do not leave any ice-cream exposed) them place in the hot oven for 10 minutes. Serve immediately.
To get a good flambe…set half an egg shell into the meringue before placing in the oven. Once cooked, add a good measure of brandy and set alight. As you place on the table – shake gently to spill the flaming brandy down the sides of the meringue.
Don’t forget to save the egg yolks for Lemon Curd or to make Egg yolk sponge to keep in the freezer for your next Bombe, Trifle or Tiramisu. Ensure that someone special gets to lick the beaters…