pandoro and vanilla bombe alaska
- 1kg pandoro+
- ¼ cup (60ml) sloe gin++
- 3 litres vanilla ice-cream, softened
- 2 cups (300g) frozen raspberries
- ⅓ cup (80ml) water
- ½ teaspoon cream of tartar
- 2 cups (440g) caster (superfine) sugar
- 150ml eggwhites (about 4 eggwhites)
- Using a serrated knife, slice the base off the pandoro,
about 2cm-thick. Using a 13cm-round plate as a guide,
cut a round from the removed cake base and reserve. Using the same plate as a guide and leaving a 2cm-thick edge, cut into the cake and remove the centre, to make
a hollow. Brush the inside of the pandoro with the gin.
- Place the ice-cream and raspberries in a large bowl and mix to combine. Working quickly, spoon the ice-cream mixture into the pandoro, top with the reserved pandoro base and press to secure. Place, base-down, on a baking tray lined with non-stick baking paper and freeze for
3–4 hours or until completely set.
- While the ice-cream is setting, 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 heat to medium and cook for 4 minutes. Place
the eggwhites in the bowl of an electric mixer and whisk
on high speed until stiff peaks form. While the motor
is running, add the remaining sugar, 1 tablespoon at
a time, whisking until thick and glossy. Gradually add
the hot sugar syrup in a thin steady stream and whisk
for 4 minutes, or until cool.
- Using a palette knife, spread the meringue over the pandoro. Using a kitchen blowtorch, toast the meringue until golden brown. Serve immediately. Serves 8.
+ Pandoro is an Italian star-shaped sweet yeasted bread, available from delicatessens and selected greengrocers. If you can’t find pandoro, use plain or fruit panettone.
++ Sloe gin has a fruity flavour which works beautifully with the bombe alaska. If unavailable, omit from the recipe.
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