adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Aussie bombe Alaska
Aussie bombe Alaska
0 Likes
Prep Time:
85 minutes
Cook Time:
60 minutes
Total Time:
145 minutes
Impress guests with a tropical twist on classic Bombe Alaska. A showstopping dessert full of tempting flavors and textures.
Ingredients:
  • 30.00 gm water
  • 230g single unfilled sponge cake
  • 457g ctn vanilla ice-cream
  • 45g (1/4 cup) macadamia nuts, coarsely chopped
  • 430.00g (1 cup) caster sugar
  • 15g (1/4 cup) flaked coconut, lightly toasted
  • 2 egg whites, at room temperature
  • Large pinch of cream of tartar
  • 450g can crushed pineapple in syrup
  • 1 tsp finely grated lime rind
  • 20.00 ml finely chopped glacé ginger
Instructions:
  • Strain the pineapple in a sieve over a bowl to collect 1 1/3 cups of juice, and set aside the flesh for later use.
  • In a saucepan over medium-low heat, gently combine juice, sugar, and rind for 5 minutes until sugar dissolves. Increase to medium-high heat, bring to a boil, then simmer for 30 minutes until a thick syrup forms. Add pineapple and ginger, cook for an additional 5 minutes while stirring. Let it cool before using.
  • Trim the cake to a 3cm thickness and use a 9cm round cutter to make a disc. Then, place the disc on a baking tray and spread 2 tablespoons of jam over the top.
  • Allow ice cream to soften for 10 minutes. Carefully cut carton with scissors and place whole ice cream on top of the cake. Freeze for 30 minutes.
  • Spread nuts on a baking tray lined with parchment paper. Caramelize 1/4 cup sugar in a non-stick pan over medium heat until golden, about 3-5 minutes. Pour the caramel over the nuts and let it set for 10 minutes. Transfer to a board and coarsely chop. Mix with coconut in a bowl.
  • In a saucepan, gently heat water and the remaining 3⁄4 cup of sugar until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush to avoid crystals. Increase heat and cook without stirring until it reaches 115C (soft ball stage) on a sugar thermometer. In a stand mixer, whisk egg whites and cream of tartar until soft peaks form. When the syrup hits 120C (hard ball stage), slowly pour it into the egg white mixture with the mixer on low. Whisk for 10 minutes until thick and cooled. Spread over ice cream and cake, then use a blowtorch to caramelize. Finish by sprinkling with macadamia mixture.

Similar Recipes