There’s a lot to love about a Bombe Alaska dessert and this easy classic Bombe Alaska recipe will serve a crowd with style.
I have always loved Bombe Alaska and have memories of this flaming dessert served to me in top hotels when I was a child. Dad used to take the family out for dinner when he returned from work trips and it was always a special treat, especially when it arrived at the table alight! That’s why I love food so much today! Thanks for the kilos Dad!
The dessert Baked Alaska is said to have first appeared at both Antoine’s, a New Orleans restaurant, and Delmonico’s Restaurant in New York in 1867 to celebrate the acquisition of Alaska by the United States from the Russians. However, both chefs were drawing from a dish called glace au four which has existed since the early 19th century.
Although it sounds complicated, the recipe and steps are quite simple. The trickiest part is making sure that you have enough freezer space to fit the dessert!
Bombe Alaska or Baked Alaska?
What’s the difference between a classic Bombe Alaska and a Baked Alaska? The Bombe Alaska is typically splashed with alcohol and set alight before serving.
How to make Bombe Alaska
Sunny Queen Australia chef, Katrina Neill has created a delicious Festive Season Bombe Alaska that’s sure to be a hit at Christmas time.
Katrina says Bombe Alaska is the perfect festive treat for all egg lovers, especially those who love meringue. This decadent dessert welcomes an explosion of flavours with berries, cream and passionfruit in each bite.
“When I think Christmas, I think families, lots of laughter and of course a delicious spread of dishes. I’m a bit of a sweet tooth myself so I wanted to whisk up one of my favourite dishes that would really make people feel good during the festive season,” says Katrina.
“With families preparing several dishes for their friends and loved ones, the Bombe Alaska will be a great centrepiece dish that’s perfect for sharing.
“What’s great about this dish, is that it can be prepared in advance. You simply need to whip up a meringue and decorate on the day, giving you more time to spend with friends and family on Christmas.
“High-quality eggs and ingredients make all the difference when it comes to desserts, especially with a creamy, rich treat like this.
For tips and tips straight from the chef, check out Katrina Facebook Live baking session.
Bombe Alaska recipe
40 MINUTES PREP | SERVES 12-16
This delicious Bombe Alaska recipe requires freezing, so must be made in advance. You will need a bowl for the bombe Alaska that fits your freezer. It’s easiest to finish the dessert using a brulee burner which you can buy online or at a good kitchen shop. However, you can also use an oven.
Day 1: Prep 20 min and Freeze 24 hrs
Day 2: Meringue and Assembly 20min
- Store-bought swiss roll
- Store-bought passionfruit syrup
- 2L vanilla ice cream
- 1L berry ice cream
- 1 punnet strawberries (tops removed and cut in quarters)
- 1 punnet raspberries
- 1 punnet black or blueberries
For the meringue
- 6 XLarge Sunny Queen Farms Free Range Egg whites (at room temperature)
- Pinch of cream of tartar
- 320g caster sugar
- White vinegar (for wiping out the bowl as required)
Day 1 Prep and Freeze
- Line a large salad bowl with cling wrap
- Slice swiss roll and line inside the bowl, leaving 2cm from the top. Brush syrup onto the sponge.
- Mix all the berries and ice cream together. For a ripple effect, add in stages.
- Carefully fill sponge lined bowl with ice cream mixture, leaving 2cm from the top.
- Push the mixture into a bowl, and cover ice cream with the remaining slices of swiss roll. Brush with syrup.
- Cover with a disc of baking paper and wrap with cling wrap.
- Refrigerate for at least 24 hours before turning out.
Day 2 Meringue and Assembly
- Use white vinegar to wipe the electric mixer bowl and whisk
- Whisk egg whites and cream of tartar together, gradually increasing in speed until foamy, soft peaks are formed.
- Gradually add sugar while mixing. Whisk until thick and glossy.
- Remove the bowl from the freezer, unwrap and turn it onto a serving platter.
- Pipe, or apply the meringue with a spatula to create waves covering the ice cream completely.
- Using a brulee burner, lightly toast the meringue.
- Decorate in your favourite festive garnish and serve to your happy guests!
If you don’t have a brulee burner, you can achieve the same effect in the oven. Remove all but the bottom rack from the oven and ensure your Bombe Alaska is on an ovenproof dish or baking tray! Ensure ice cream is completely frozen solid for this method – frozen for at least 48 hours.
Put the Bombe Alaska into the oven preheated to 220°C and bake until the meringue peaks are golden – about 5 minutes.
Flambé the meringue
Reserve half an eggshell and clean it thoroughly. Put the half shell on the top of the cake when you apply the meringue In a small pot, over low heat, warm 1/3 cup of rum for 1-2 minutes (do not boil). Place the dessert on the table to serve and, using a small metal ladle, carefully pour two tablespoons of rum into the eggshell. Use a long match or grill starter to light the rum in the eggshell, then slowly and carefully ladle more rum into the shell, allowing it to flow down the meringue like a volcano. Once the alcohol has burned off, and your guests have been adequately impressed, use a warm knife to slice the Bombe Alaska into wedges and serve immediately.
Disclaimer: recipe supplied by Sunny Queen.For more recipe inspiration, head to www.sunnyqueen.com.au/recipes