My awesome Grandma first introduced me to Bombe Alaska… I think….
She would make a sponge base, douse it in liquor, put an ice-cream cake on top, then covered it in whipped eggwhites and blow torched it. She once went to Bunnings for an industrial “blow torch”…. and my Dad was having heart palpitations watching her try and use it. Needless to say, we have since made sure the only blow torch she uses is a kitchen purposed one.
I invited Grandma over to my new house for a French lunch of coq au vin and bombe alaska. I was so relieved she loved my place, and my cooking! And she was very impressed with these little babies. Thanks Mum who saved the day after I was having issues with whipping egg whites for the first time in my life.
So easy, so cute, and so delicious!
Mini Bombe Alaska
300g Swiss Sponge Roll
1L Neapolitan ice-cream
3 egg whites, room temperature
¾ cup caster sugar
1 teaspoon vanilla essence
250g punnet strawberries, sliced
Cut Swiss Roll into 8 slices and arrange on trays that will fit into the freezer. Using an ice-cream scoop, place a scoop of ice-cream onto each slice. Cover with plastic wrap, place trays into freezer for at least 1 hr or up to 4hrs.
Preheat oven to 200°C or 180°C fan. Use electric beaters to beat egg whites to soft peaks. Add the sugar gradually, beating well between each addition until the sugar has dissovled and the mixture is glossy. Beat in the vanilla. Transfer the ice-cream sliced to ovenproof trays lined with baking paper.
Using a non-serrated knife, quickly spread the meringue over each, until completely covered. Place into the oven and bake for 4 minutes until meringue is lightly golden. Alternatively, use a cooking blow torch or brown the edges.
Use a spatula to lift from the tray (hold the paper down if it sticks), and place on serving plates. Serve with sliced strawberries.