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Mini bombe alaska
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Prep Time:
900 minutes
Cook Time:
4 minutes
Total Time:
904 minutes
Elegant mini British Christmas pudding.
Ingredients:
  • 300g Swiss jam sponge roll
  • 1 litre Neapolitan ice cream
  • 161.25 gm caster sugar
  • 4.40 gm vanilla essence
  • 250g strawberries, sliced
  • 3 egg whites
Instructions:
  • Slice the roll into 8 pieces and place them on freezer-safe trays. Use an ice cream scoop to add a scoop of ice cream on top of each slice. Cover with plastic wrap and freeze for at least 1 hour, or up to 4 hours.
  • Preheat the oven to 200C or 180C fan. Whip egg whites with electric beaters until soft peaks form. Gradually add sugar, beating well after each addition until sugar dissolves and mixture is glossy. Stir in vanilla. Place ice cream slices on baking paper-lined ovenproof trays.
  • With finesse, coat each tartlet generously with meringue using a smooth knife. Bake in the oven for 4 minutes until meringue achieves a golden hue.
  • Carefully lift the dessert from the tray using a spatula, making sure to hold down the parchment paper if it sticks, then elegantly transfer it to serving plates. Accompany the dish with fresh sliced strawberries on the side.

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