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Choc cherry bombe alaska recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Impress loved ones with a delicious Choc Cherry Bombe Alaska - a delightful fusion of Neapolitan ice cream and bombe Alaska, perfect for any occasion!
Ingredients:
  • 380g pkt unfilled chocolate sponge cakes (pack of 2)
  • 80ml (1/3 cup) cherry brandy
  • 2 x 2L ctn Classic Neapolitan ice-cream
  • 2 tsp coconut essence
  • Red food colouring gel, to tint
  • 315g (1 1/2 cups) caster sugar
  • 4 egg whites
  • Pinch of cream of tartar
Instructions:
  • Gently grease a 2L (8-cup) pudding basin and cover the inside with 3 sheets of plastic wrap, letting the edges drape over the sides.
  • Trim the top of one cake to make it 2.5cm thick. Cut the remaining cake in half crossways. Stand one piece upright and slice lengthways into 5mm slices. Line the base and sides of the basin with the slices of cake, trimming to fit. Brush the cake with 2 tablespoons of cherry brandy. Place the lined basin in the freezer until ready to use.
  • With a large sharp knife, slice the ice cream into different colors and divide them into individual bowls. Put the chocolate and strawberry flavors back in the freezer.
  • Transfer half of the vanilla ice-cream to a bowl and let it sit for 10 minutes to soften. Mix in the coconut essence. Take out the frozen basin and spread the ice-cream over the base, smoothing the top. Freeze for 2 hours until firm.
  • Transfer two-thirds of the strawberry ice cream into a separate bowl and let it soften for 15-20 minutes. Mix in the 2 tablespoons of cherry brandy. Spread the mixture into a basin, smoothing the top. Freeze for 2 hours until set.
  • Allow the chocolate ice-cream to soften for 15-20 minutes. Transfer it to a container, smooth the top, place the 2.5cm cake disc on top, gently press down to secure. Cover with plastic wrap, making sure it overhangs the edges, then freeze for 6 hours or overnight until firm.
  • Flip the cake onto a plate and gently peel off the plastic wrap before placing it back in the freezer.
  • In a saucepan over low heat, dissolve sugar in 60ml (1/4 cup) water, brushing the side of the pan with a wet pastry brush. Increase heat and cook without stirring until it reaches 115°C (soft ball stage). Simultaneously, whisk egg whites and cream of tartar to soft peaks. Once the syrup hits 121°C (hard ball stage), slowly pour it into the egg white mixture while whisking on high speed until the mixture cools.
  • Cover the bombe with a delicate layer of meringue. Stand two piping bags with a 1cm star nozzle in tall glasses. Lightly paint 3 stripes of red food coloring in each bag. Fill bags with meringue mixture and pipe small peaks onto the bombe. Caramelize the meringue with a blowtorch. Freeze until ready. Slice with a hot knife when serving within 2-3 days.

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