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Sunday, May 29, 2011

Vanilla/Cherry Bombe Alaska

As soon as I saw this dessert being made on Masterchef I had to give it a go and it has turned out beautifully. I have used bought vanilla ice cream but if you have an ice-cream machine have a go at making your own.



9 eggs (separate egg whites and yolks)
9 table spoons of sugar
9 table spoons of flour
1 sachet baking powder


2L good quality vanilla ice-cream

Cherry sorbet
 - 800ml water
 - 350g sugar
 - pitted cherries

Egg white topping:

- 4 egg whites
- 4 tbs sugar

(Beat egg whites until fluffy - add sugar spoon by spoon until you get a glossy mixture)


Separate egg whites form the yolks and beat the egg whites until soft peaks form. Add sugar spoon by spoon and mix well until glossy and thick. Add egg yolks, one by one followed by the flour, spoon my spoon. Add vanilla sugar and baking powder and mix well.

Line a baking tray with baking paper and brush with vegetable oil so the baking paper stays on the tray. Pour the mixture (should be about 2cm thick) and bake on 180 degrees for about 12 minutes.

For the cherry sorbet bring water and sugar to boil and add cherries. The texture should thicken. Pour into a baking tray and play in freezer for about 45 minutes. Scrape with fork to get a sorbet. Leave in fridge.

Once your sponge is out of the oven and cooled down, cut off about 10cm of the edge of the sponge you will need this to form the bottom base of the Bombe Alaska.

Cut the remainder of the sponge into triangles and start lining your mould until all covered. Spread ice-cream all around about 2cm thickness. Add the Cherry sorbet in the middle and then top with your sponge that you had initially left. Leave in freezer for another 30 minutes.

Turn out the Bombe Alaska and then cover with the egg white topping. Use cooking blow torch at the end to get the smokey effect. Cut large wedges and serve.

See below the step by step process.

Happy Baking! :)

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