Recipe Description
Not sure what to whip up for a fancy dessert? You can’t go wrong by serving up this classic Bombe Alaska. This recipe was first published in Flavours magazine.
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This recipe is best with
Recipe Ingredient
- Filling
- 2 kg vanilla ice cream
- Biscuit base
- 200 g butter or digestive cookies (crumbled)
- 200 g margarine (melted)
- Meringue
- 8 egg whites
- 250 g sugar
- a pinch of salt
Instructions
- To make biscuit base: Combine biscuits and margarine, and mix well. Spread 1/3 of the ice cream over the bottom of a 24 x 10 x 7cm loaf pan (preferably silicon). Cover with biscuit base and freeze.
- Just before serving, remove the ice cream from the pan.
To top with meringue: Whip the egg whites, adding the sugar gradually, until mixture is stiff. Spread onto the prepared chocolate log to coat it thickly. Bake at 250ºC until surface is lightly coloured or flame with a blowtorch. Serve immediately.
