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Celebrating the Queen’s Birthday.

I have done some research and one of the Queen’s favourite desserts is Bombe Alaska! So this weekend let’s party like the English and prepare a pretty cool dessert (get it, frozen) ice-cream dessert.

We can run through the making of the all-important meringue and the final making up of the bombe. We served this dish at a function last week and it was such a cool old school memory.


Italian Meringue
Bomb Sponge
Vanilla Ice-cream
Rolled into balls and then refrozen

To begin with, make up the Italian meringue and your sponge

Once made.

It’s time to make up the bombe, place the ice-cream onto the round sponge. Pipe the meringue mixture around the ice-cream, layering up around the ice-cream.

Take a blow torch and burn the outside of the meringue until well coloured or (turn the oven to grill and place the bomb up high and close to the element) pour a touch of brandy over the top before serving.

Bomb sponge

  • 6 eggs
  • pinch salt
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 10 Tbsp flour
  • 2 tsp baking powder
  • 50 gm unsalted butter, melted

Beat eggs and salt. Add sugar and vanilla and beat until thick.
Sift flour and baking powder together.
Fold lightly into egg mixture.
Fold in butter. Pour into greased 20cm tray
Bake at 200 for 8-10 minutes or until lightly browned.
Turn out and cut into small discs.

Italian meringue

  • 350gm sugar
  • 30gm liquid glucose
  • 80ml water
  • 6 egg whites

Bring the sugar, glucose and water together in a pot up to a boil.
Start whipping whites.
You want the whites to be stiff, if this is reached before the sugar is ready, turn the mixer down to low speed to stabilize the whites until the sugar is ready.
When sugar reaches 120C take off the heat and slowly pour it into whipping whites at a medium speed,
Turn the mixer up faster as the sugar blends in. (take care not to pour sugar onto the beater as it will spin it around the bowl and not into the whites)
When all sugar is in, turn the mixer to high and beat until cool and glossy.

The end product should be extremely glossy and quite dense to touch. It should not be runny.