Mini bombe alaska Recipe
Ingredients
300g Swiss jam sponge roll
1 litre Neapolitan ice cream
3/4 cup caster sugar
1 teaspoon vanilla essence
250g strawberries, sliced
3 egg whites
Mini bombe alaska Recipe
Method
Step 1
Cut roll into 8 slices and arrange on trays that will fit into the freezer. Using an ice cream scoop, place a scoop of ice cream onto each slice. Cover with plastic wrap, place trays into freezer for at least 1 hr or up to 4 hrs.
Step 2
Preheat oven to 200C or 180C fan. Use electric beaters to beat eggwhites to soft peaks. Add sugar gradually, beating well between each addition until the sugar has dissolved and the mixture is glossy. Beat in vanilla. Transfer the ice cream slices to ovenproof trays lined with baking paper.
Step 3
Using a non-serrated knife, quickly spread meringue over each until completely covered. Place into the oven and bake for 4 mins until meringue is lightly golden.
Step 4
Use a spatula to lift from tray (hold paper down if it sticks) and place on serving plates. Serve with sliced strawberries.
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