Norwegian Bombe Alaska recipe

Also known as Baked Alaska or Norwegian Omelette, the Bombe Alaska is a delightful dessert that consists of ice-cream that is encased in some sort of hot pastry crust or layered with cake and then baked. It is said to have been invented in the 19th century by an American scientist. Children love this mysterious dish that is hot on the outside and cold on the inside!

According to some historians Thomas Jefferson (third president of the United States) is reported to have served a version of this dessert in the White House.

This dish can be served with variations according to choice and taste. Once you've mastered the art of a good Alaska, you can experiment with the confidence of a professional.

1 Sponge Cake (either made or bought)
4 Egg Whites
125 grams caster sugar
300 grams frozen raspberries (thawed)
2 Tablespoons raspberry jam (optional)
2 X ½ litre block (or a family pack) vanilla ice-cream (you can also use other flavours, or mix two different flavours – vanilla & chocolate or vanilla and strawberry)

1. Line the base of a cake pan with baking paper.
2. Cover bottom with a layer of sponge cake.
3. Spread jam (optional) over sponge and cover with raspberries and their juice.
4. Whisk egg whites until stiff. Whisk in the sugar a tablespoon at a time to form a meringue.
5. Cover sponge and fruit with ice-cream. If using two flavours of ice-cream, put in layers leaving room at the top for the meringue. Make sure it will fit comfortably in your oven.
6. Swirl the meringue over the whole mix making sure to leave no spot uncovered. The meringue works as an encasement for the ice-cream, ensuring that it does not melt.
7. Place immediately in preheated oven, 230o C/450o F/Gas Mark 8 for about 5 minutes or until the meringue is pale brown. Serve immediately.

Alternatively you can prepare the base with the sponge and the ice-cream and put into the freezer while you prepare the meringue. Allow about 15 minutes so that the ice-cream gets hard, then turn on oven while you prepare the meringue. When meringue is ready, remove sponge/ice-cream from freezer, cover completely with meringue and bake.

TIP: Keep an eye on the meringue while it is baking, as it can go brown very quickly.


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