Bomb Alaska

The Baked Alaska, a cake with a hot coating over a cold core and options for dramatic effects, has all the makings of a sure-fire hit at any festivity. While similar combinations of frozen cream and cake were well-known in 19th century Europe, the particular preparation that came to be known as Baked Alaska established itself as a popular gourmet dish in the 1950s. For a dessert that's such a crowd-pleaser, it's surprisingly easy to make and I have the pleasure of sharing with you a variation called Bombe Alaska, which is certain to send the sparks flying.

Ingredients:

• Caster sugar 250 gram
• Egg white - 5 no.
• Vanilla sponge one sheet (1-inch thick)
• Chocolate ice cream 300 ml
• Strawberry ice cream 300 ml
• Vanilla ice cream 300 ml
• Icing sugar 30 gm
• Sweet sherry 30 ml
• Cognac 60 ml

Method:

1. Line a deep oval pie dish with foil. Spread the slightly softened ice cream in 1.5-inch layers, with chocolate at the bottom, topped with vanilla and then strawberry. Keep the pie dish in the freezer for at least four hours.
2. Beat egg whites in bowl until they rise and are foamy.
3. Gradually add caster sugar to the egg white, continuing to beat until the meringue forms stiff peaks.
4. Cut the vanilla sponge sheet in the shape of the pie dish base, wider by only one-inch all round.
5. Place sponge on an oval platter and sprinkle with the sweet sherry.
6. Remove the now frozen solid ice cream 'brick' from the pie dish and discard the foil.
7. Place in the centre of the vanilla sponge and cover on top and side with the meringue mixture.
8. Place the dish in a preheated oven at 250 deg C for a few minutes till the meringue takes on a golden hue.
9. Sprinkle icing sugar on top and bring immediately to the dinning table and dim the lights in the room.
10. Flame by heating the cognac in a long handle spoon over a flame and then pour the flaming brandy for a stunning celebratory effect.

Read more »