pandoro and vanilla bombe alaska
- 1 x 1kg store-bought pandoro+
- ¼ cup (60ml) sloe gin++
- 3 litres store-bought vanilla ice-cream, softened
- 2 cups (260g) frozen raspberries
- ⅓ cup (80ml) water
- ½ teaspoon cream of tartar
- 2 cups (440g) caster (superfine) sugar
- 150ml eggwhite (about 4 eggs)+++
- Using a large serrated knife, slice about 2cm from the base of the pandoro. Using a 13cm round plate as a guide, trim and reserve the base. Using the same plate as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Brush the inside of the pandoro with the gin.
- Line a tray with non-stick baking paper. Place the ice-cream and raspberries in a large bowl and mix to combine. Working quickly, spoon the ice-cream mixture into the hollow, top with the reserved base and press to secure. Place the pandoro, base-down, on the tray and freeze for 3–4 hours or until solid.
- To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled.
- Place the pandoro on a cake stand or plate. Using a palette knife, spread the meringue over the pandoro. Using a small kitchen blowtorch, toast the meringue until golden brown. Serve immediately. Serves 8
+ Pandoro, meaning ‘golden bread’, is an Italian star-shaped sweet bread, available from delicatessens and Italian grocers. If you can’t find pandoro, you can use plain or fruit panettone.
++ Sloe gin has a fruity flavour which complements this dessert well. If unavailable, simply omit it from the recipe.
+++ Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary. Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.
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