Description

Enjoy all the tempting flavours and textures of a traditional Bombe Alaska with a tropical twist. Your guests will be so impressed with this showstopper dessert.

Ingredients

  • 230g single unfilled sponge cake
  • 457g ctn vanilla ice-cream
  • 45g (1/4 cup) macadamia nuts, coarsely chopped
  • 215g (1 cup) caster sugar
  • 15g (1/4 cup) flaked coconut, lightly toasted
  • 1 1/2 tablespoons water
  • 2 egg whites, at room temperature
  • Large pinch of cream of tartar
  • 450g can crushed pineapple in syrup
  • 215g (1 cup) caster sugar
  • 1 teaspoon finely grated lime rind
  • 1 tablespoon finely chopped glacé ginger

Instructions

  1. To make jam, strain pineapple in a sieve over a bowl. You need 1 1/3 cups juice. Reserve flesh.
  2. Stir juice, sugar and rind in a saucepan over medium-low heat for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Simmer, stirring often, for 30 minutes or until a thick syrup. Stir in pineapple and ginger. Cook, stirring often, for 5 minutes. Allow to cool.
  3. Trim cake until 3cm thick. Use a 9cm round cutter to cut out a disc. Place disc on a baking tray. Spread 2 tbs jam over the top.
  4. Soften ice-cream for 10 minutes. Use scissors to remove carton, leaving ice-cream whole. Invert onto cake. Place in freezer for 30 minutes.
  5. Meanwhile, scatter nuts over a baking tray lined with baking paper. Cook 1/4 cup sugar in a non-stick frying pan over medium heat for 3-5 minutes or until golden. Pour over nuts. Set aside for 10 minutes to set. Transfer to a board. Coarsely chop. Combine with coconut in a bowl.
  6. Stir water and remaining 3 4 cup sugar in a saucepan over low heat until sugar dissolves, brushing down side of pan with a wet pastry brush to prevent crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-4 minutes or until mixture reaches 115C (soft ball stage) on a sugar thermometer. While syrup continues to cook, use a stand mixer with a whisk attachment to whisk egg whites and cream of tartar in a bowl until soft peaks form. When syrup reaches 120C (hard ball stage) and with mixer on low speed, gradually add syrup to egg white mixture. Whisk for 10 minutes or until thick and cool. Roughly spread over the ice-cream and cake to cover. Use a blowtorch to caramelise. Sprinkle with macadamia mixture.