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Orange & berry bombe alaska
Orange & berry bombe alaska
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Impress with a show-stopping meringue sponge cake filled with sorbet and ice cream.
Ingredients:
  • 350g pkt double unfilled round sponge cake
  • 60ml (1/4 cup) Cointreau liqueur
  • 2L ctn ice-cream, softened slightly
  • 20.00 ml finely grated orange rind
  • 75g (3/4 cup) flaked almonds, toasted, coarsely chopped
  • 500ml berry sorbet, softened slightly
  • 5 egg whites
  • 270g (1 1/4 cups) caster sugar
  • Fresh mixed berries, to serve
Instructions:
  • Cover the inside of a 2.5L (10-cup) pudding basin with 2 layers of plastic wrap, making sure the edges extend beyond the rim.
  • Slice one cake into 3 layers horizontally. Set aside the other cake. Press one cake layer onto the base and slightly up the side of the basin. Cut the remaining cake layers in half. Line the side of the basin with 3 cake pieces. Cut the leftover cake piece into 3 wedges and use them to fill the gaps. Brush the cake with Cointreau.
  • Mix the ice cream, orange zest, and almonds in a bowl, then transfer the mixture into a container, creating a well in the center. Freeze for 3 hours or until nearly firm.
  • Slice the remaining cake in half horizontally and layer the sorbet on top. Seal with the other cake half and wrap with plastic. Freeze overnight for a perfectly set dessert.
  • Preheat your oven to 200°C and line a baking tray with non-stick baking paper.
  • With an electric beater, whip egg whites in a bowl until stiff peaks form. Gradually incorporate sugar, one tablespoon at a time, until mixture is thick and glossy.
  • Flip the pudding onto a tray. Smooth meringue over pudding. Bake for 8 minutes until lightly browned. Gently move to a serving plate and enjoy with mixed berries.

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