Easy Baked Alaska

Ingredients

450 g unfilled rectangular double sponge cake
2 x 170 g cans passionfruit pulp
1 L vanilla ice cream, softened
4 (80 g) meringue nests, crumbled
3/4 cup (225 g) lemon curd
2 cups (440 g) caster sugar
4 free-range egg whites

Method

Line an 8-cup (2 L) capacity pudding basin with 2 layers of plastic wrap, leaving plenty to overhang. Use a large serrated knife to cut the sponge cakes in half horizontally. Cut a disc from one of the halves to line the base of the basin.

Cut a second disc (or two semi-circles) to fit the top of the basin. Use leftover cake to cut wide strips to line the sides, trimming to fit. Brush sponge with 1 can of the passionfruit pulp.

Place the ice cream in a large bowl and add meringue and lemon curd. Gently fold to combine. Spoon into sponge-lined basin, pressing in firmly and smoothing top. Place the large round of sponge over the top and fold plastic wrap over to cover completely. Place in the freezer for 8 hours or overnight to freeze.

Meanwhile, combine half the sugar with 1/4 cup (60mL) water in a medium saucepan over low heat. Stir until sugar dissolves. Bring to a boil. Add the remaining can of passionfruit pulp and bring to a simmer. Cook for 10-12 minutes until syrup thickens. Set aside to cool.

Combine remaining sugar with 1/4 cup (60mL) water in another medium saucepan over low heat. Stir until sugar dissolves. Bring to the boil and cook, without stirring, for 5 minutes until a sugar thermometer reaches 125 C (hard ball stage).

Meanwhile, use an electric mixer to whisk egg whites until soft peaks form. With the motor running, carefully pour hot sugar syrup into the egg white mixture in a thin, steady stream, whisking constantly, until well combined. Continue whisking for 5 minutes or until the mixture cools completely.

To serve, turn the bombe out onto a serving platter and peel off plastic wrap. Spread meringue all over the bombe, making swirls and peaks. For best results, use a kitchen blowtorch to brown meringue. Alternatively, use an ovenproof platter to place the bombe and place in a preheated 200 C oven for 5 minutes or until lightly browned.

Serve bombe Alaska in slices with passionfruit syrup.

Credits: Coles

Photo Credits: Coles