Bombe Alaska

Bombe Alaska

By
From
Encyclopedia of Food and Cookery
Serves
6

A spectacular dessert. For a party, set a broken egg shell in the meringue, put a sugar lump soaked in brandy in the shell, and flame; it then becomes Bombe Vesuvius.

Ingredients

Quantity Ingredient
1 x 23cm Genoise cake
1 litre ice cream
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons caster sugar

Method

  1. Place sponge on a wooden board and top with ice cream, leaving a small margin of cake uncovered round the edge. Freeze until ice cream is very hard. Beat egg whites with cream of tartar until soft peaks form, then gradually beat in sugar until meringue is stiff and glossy. Swirl meringue over cake and ice cream to cover completely. Bake in a preheated very hot oven for 2–3 minutes until just lightly tinted. Serve at once.
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