Black Forest Bombe Alaska Recipe
How to make Black Forest Bombe Alaska
Method
- Take the ice cream out of the freezer for 5 minutes, to allow it to soften enough to scoop.
- Line a 1.25L loaf tin with several layers of cling film, leaving some ovehang on all sides.
- Scoop the vanilla ice cream into a large glass or metallic mixing bowl and add the chopped cherries. Stir until evenly combined.
- Place the chocolate ice cream in the base of the prepared tin and push down to compress into a neat layer. A flat base of a glass works well. Top with the cherry vanilla ice cream mix and smooth out the top. Finish with a layer of the chocolate cake, arranging the slices into a single layer. Cover with cling film and add firm pressure to compress the layers together. Freeze overnight or until solid.
- When ready to serve, prepare the meringue. Place the egg whites into a large, chilled metallic or glass bowl. Whisk continuously until soft peaks form. While whisking, gently add the sugar, continuously, 1 tablespoon at a time, until you have a stiff, glossy meringue mixture. Whisk in vanilla extract until combined.
- Turn the loaf out onto a serving platter or board with the chocolate cake layer on the bottom. Using a spatula, gently cover the loaf with the meringue mixture, ensuring there are no gaps.
- Use a culinary blowtorch to gently scorch the meringue, so you get lovely darkened edges. Cut into slices and serve.
Tip: *It’s hard to measure ice cream in millitres. You’ll need about ⅔ tub of each ice cream.