raspberry and eggnog bombe alaska
- 150ml eggwhites (approximately 4 eggs) - see cook’s tips
- 1½ cups (240g) icing (confectioner’s) sugar, sifted
- 500ml raspberry sorbet, softened
- 1 litre vanilla ice-cream
- ½ cup (140g) thick store-bought vanilla custard
- ¼ teaspoon each grated nutmeg and ground cinnamon
- 150ml eggwhites (approximately 4 eggs)
- 1½ cups (330g) caster (superfine) sugar
- ¼ teaspoon cream of tartar
- ½ cup (125ml) water
- Preheat oven to 120°C (250°F). Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the icing sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the side of the bowl and beat for a further 6 minutes or until stiff and glossy. Place in a piping bag fitted with a 2cm plain nozzle.
- Draw 2 x 18cm circles on sheets of non-stick baking paper (see cook’s tips) and place on baking trays. Pipe meringue to fill in the circles, leaving a 5mm border and allowing room to spread. Bake for 1 hour or until just crisp. Turn the oven off and allow the pavlovas to cool in the oven for 30 minutes. Remove from the oven and allow to cool completely.
- Line a lightly-greased high-sided loose-bottomed 20cm round tin with non-stick baking paper, place one pavlova in the base. Spoon the sorbet onto the base and spread evenly. Freeze for 30 minutes or until just set.
- Spoon the ice-cream into the bowl of an electric mixer and beat on low speed for 1 minute or until softened. Add the custard and spices and beat to combine. Spoon the mixture into the tin, reserving 1 cup, and spread evenly.
- Top with the remaining pavlova and spread with the remaining ice-cream. Freeze for 6 hours or overnight, until frozen.
- To make the icing, place the eggwhites in the bowl of an electric mixer. Place 1¼ cups (275g) of the sugar, the cream of tartar and water in a saucepan over high heat and stir with a metal spoon until just combined. Bring to the boil and cook for 4 minutes. Reduce the heat to medium.
- Whisk the eggwhites on high speed until soft peaks form. Add the remaining sugar in 2 batches and whisk until stiff peaks form. With the motor running, add the sugar syrup in a thin, steady stream and whisk for 2–3 minutes or until thick, glossy and cooled.
- Ice the cake with the meringue and brown the top with a kitchen blowtorch (see cook’s tips). Serves 8–10.
+ Making meringue is a science – be sure to measure your eggwhites carefully, as instructed in the recipe, remembering egg sizes do vary.
+ Be sure to use fresh, room temperature eggs, as this will help the eggwhites to become more voluminous when beaten.
+ When the mixture is thick and glossy the sugar should be completely dissolved. To test, simply rub a little of the mixture between your fingertips, if it feels gritty continue to whisk.
+ To shape the meringues into rounds for the pavlova, bombe Alaska and salted caramel meringues, draw circles on the non-stick baking paper with a pencil. Place the paper pencil-side down on the tray to ensure the pencil doesn’t transfer to the meringue.
+ If the pavlova rounds for the bombe Alaska are still too large, trim them with a knife to fit the tin.
+ You can serve the bombe Alaska immediately after browning or keep it in the freezer for up to 3 days. Remove from the freezer 15–20 minutes before serving.
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