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Bombe alaska

  • 1:30 Prep
  • 0:50 Cook
  • 8 Servings


  • 2L vanilla ice-cream, softened
  • 500g lemon sorbet, softened
  • 1 vanilla bean, split lengthways, seeds separated
  • 125g (1 cup) frozen raspberries, just thawed
  • Melted butter, to grease
  • 100g Devondale Dairy Soft dairy spread
  • 385g caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 150g (1 cup) self-raising flour
  • 160ml (2/3 cup) milk
  • 5 egg whites
  • 1 tablespoon brandy, warmed


  • 1
    Line a 20cm (top measurement) 1.5L (6-cup) capacity pudding basin with 3 sheets of plastic wrap. Place ice-cream and sorbet in separate large bowls. Fold vanilla seeds into ice-cream. Coarsely mash raspberries and fold into sorbet. Fold sorbet mixture into ice-cream mixture. Spoon into the basin. Cover and freeze for 6 hours or overnight until firm.
  • 2
    Preheat oven to 180C. Brush a 20cm (base measurement) round cake pan with butter. Line with non-stick baking paper. Beat dairy spread and 100g (1/2 cup) caster sugar in a bowl until pale and creamy. Beat in egg and vanilla essence.
  • 3
    Fold in flour and milk, in alternating batches, until just smooth. Spoon into the prepared pan. Smooth the surface. Bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan to cool completely.
  • 4
    Preheat oven to 200C. Use an electric beater to beat egg whites in a large bowl until firm peaks form. Add remaining sugar, 1 tablespoon at a time, beating until thick and glossy.
  • 5
    Place cake on a baking tray. Invert ice-cream mixture onto cake. Remove plastic wrap. Spread with meringue to cover completely. Bake for 10-15 minutes or until lightly browned. Use an egg lifter to carefully transfer to a serving plate.
  • 6
    Place the brandy in a heatproof jug. Use a long match to ignite the brandy then pour over the bombe alaska.

Source: taste.com.au


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