Orange & berry bombe alaska Recipe
Ingredients
350g pkt double unfilled round sponge cake
60ml (1/4 cup) Cointreau liqueur
2L ctn Streets Blue Ribbon ice-cream, softened slightly
1 tablespoon finely grated orange rind
75g (3/4 cup) flaked almonds, toasted, coarsely chopped
500ml berry sorbet, softened slightly
5 egg whites
270g (1 1/4 cups) caster sugar
Fresh mixed berries, to serve
Orange & berry bombe alaska Recipe
Method
Step 1
Line a 2.5L (10-cup) capacity pudding basin with 2 layers of plastic wrap, allowing the sides to overhang.
Step 2
Cut 1 of the cakes into 3 layers horizontally. Reserve the other cake. Press 1 cake layer into the base and slightly up the side of the basin. Cut remaining cake layers in half. Line the side of the basin with 3 cake pieces. Cut remaining cake piece into 3 wedges and use it to fill the gaps. Brush the cake with Cointreau.
Step 3
Combine the ice-cream, orange rind and almond in a bowl. Spoon the mixture into the basin. Make a well in the centre. Place in the freezer for 3 hours or until almost firm.
Step 4
Cut the reserved cake in half horizontally. Spoon sorbet into well. Smooth the surface. Cover the pudding with 1 cake half. Cover the surface with the overhanging plastic wrap and place in the freezer overnight to set.
Step 5
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Step 6
Use an electric beater to beat egg whites in a bowl until firm peaks form. Beat in sugar, 1 tablespoon at a time, until thick and glossy.
Step 7
Invert pudding onto tray. Spread meringue over the pudding to cover. Bake for 8 minutes or until lightly browned. Carefully transfer to a serving plate and serve with mixed berries.
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