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

meringue icing

  • 150ml eggwhites (approximately 4 eggs)
  • 1½ cups (330g) caster (superfine) sugar
  • ¼ teaspoon cream of tartar
  • ½ cup (125ml) water
  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. Top with the remaining pavlova and spread with the remaining ice-cream. Freeze for 6 hours or overnight, until frozen.
  6. 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. 
  7. 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. 
  8. Ice the cake with the meringue and brown the top with a kitchen blowtorch (see cook’s tips). Serves 8–10.

cook’s tips
+ 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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