Stunning Elegance

Miniature Bombe Alaskas

SERVES 20
PREPARATION 1 hour
COOKING TIME 2 minutes

INGREDIENTS
1 plain unfilled 20cm sponge cake
1 tablespoon Grand Marnier
1 litre mango ice cream or sorbet [note not all the ice cream will be used]
3 egg whites
¾ cup caster sugar

STEP 1
Cut sponge in half horizontally. Using a 4cm round cutter, cut 20-22 circles of sponge and place on a plastic lined tray, cut side up. Lightly brush the cut surface with Grand Marnier. Place tray in freezer.

STEP 2
Using a small ice cream scoop, scoop small balls of ice cream and place on each round of sponge. Cover and refreeze.

STEP 3
Beat egg whites until stiff, gradually add caster sugar beating well between additions. Working with a few at a time, completely cover each bombe with meringue. Refreeze.

STEP 4
When ready to serve; Place the bombes on an oven tray and cook in a very hot oven for 1-2 minutes until golden brown. Immediately place on the serving plates and serve.

TIP
Other flavoured ice cream can be used but try to keep a fruit theme in this dessert plate.

To form a ‘spiked’ pattern on the meringue, touch the surface of the meringue with a knife and pull away to form small peaks.

Bombe Alaskas can be baked and refrozen. The meringue does not freeze hard so can be served from frozen, it will not be crisp but it will have a lovely gloss.