Hands up if you are on the the lookout for a knock-em-dead dessert for Christmas Day? Hands up if you’re wanting something impressive as anything when it arrives at the table, but easy as anything to prepare and create? Bombe Alaska my friends, be not afraid!
Today you’re in luck because I’m sharing with you a bombastic Bombe Alaska using just four ingredients, two of which are premium Kohu Road Icecream and store-bought sponge. Do not be scared by the concept, nor by the meringue. This dessert is quite possibly the easiest you can make. I’ve keep it super convenient with the use of a store bought sponge, but you are more than welcome to bake a vanilla cake for your base if you like. I was aiming to keep this as simple as possible – after all I’ve had quite the year and the last thing I feel like doing is adding extras to my to-do lists.
Kohu Road Ice Cream is handmade in Auckland by just four people from real, quality ingredients, without additives, preservatives or stabilisers. As well as their eight decadent dairy based flavours, they also offer five dairy-free concoctions of deliciousness, some coconut based and others fruit based.
You can prepare the ice cream layers two days before Christmas, or three or even more, and once you’ve eaten more Christmas Ham and Turkey with all the trimmings than you thought possible and are ready for that sweet treat to wow the crowds, you simply slip into the kitchen, don your apron, whip up the meringue and pop your creation into the oven to brown.
Fifteen minutes later you return and present this showstopper of a dessert and your guests complete their Christmas Feast on an absolute high.
You can use any flavour combination you like when it comes to your ice cream flavours but it was hard to go past Kohu Road’s sumptuous Salted Caramel and Dark Chocolate as a pair. You know how brilliant they are together, especially if you’re aiming for extreme decadence. These also happen to be two of Kohu Roads best selling flavours and both are gluten-free. Christmas Day should be over the top when it comes to feasting right? At least, it always is in our house!
This is a dessert to impress both young and old and if you’re loved ones are anything like mine, they’ll be fighting for seconds before it all melts away!
- 1 L tub of Kohu Road Salted Caramel Ice cream (slightly softened)
- 1 L tub of Kohu Road Dark Chocolate Ice cream (slightly softened)
- 1 x 700g Edmonds Unfilled Sponge
- 3 large free range egg whites, at room temperature
- pinch of salt
- 1 C caster sugar
- Line a round freezer proof pudding bowl with plastic wrap. Ensure it's completed covered and that there is enough hanging over the edges to grab later.
- Spoon half of the Kohu Road Salted Caramel Ice cream into the bowl and smooth with the back of a spoon.
- Spoon half of the Kohu Road Dark Chocolate Ice cream on top of the Salted Caramel and smooth with the back of a spoon.
- Repeat with remaining Salted Caramel and Dark Chocolate Ice creams and smooth to a flat surface.
- Cover with a new piece of plastic wrap, pressing down firmly and and placing in the freezer for 2-4 hours to set.
- Remove set ice cream layers from the freezer and cut sponge to fit the base of the bowl. Push sponge into the remaining space in the bowl at the base of the ice cream and return the combined sponge with ice cream to the freezer until you are ready for the meringue application & cooking.
- In a clean bowl, beat the egg whites until stiff.
- Add caster sugar 1 tablespoonful at a time and beat until the meringue is glossy and thick.
- Preheat oven to 220º Celsius.
- Remove the bowl from the freezer and using the plastic wrap, carefully turn the sponge and ice cream dome out onto a baking sheet lined with baking paper.
- Using a large spatula cover the entire thing with meringue, taking care to cover every single part of the dome. Use swirly motions to create a design you are happy with.
- Place in the oven and bake for around 5 minutes, ensuring the meringue browns but doesn't darken too much.
- Serve immediately by cutting or spooning portions from the bombe and serving with berries or cream.
- If you would like to flambe the bombe, pour over 1 T of brandy and set alight at the table for a real show-stopping display.
Now that you’re planning to make this delicious dessert for your Christmas Day table, you can find it at Farro Fresh, Nosh, New World, Pak’nSave, Four Square, Fresh Choice.
* this post is sponsored by Kohu Road. All opinions, as always are my own.