Ingredients:

  • 1 cup (120g) all-purpose flour, sifted
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1g) salt
  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar, divided in half
  • 1/4 cup (60ml) milk
  • 2 tablespoons (30g) unsalted butter, melted and cooled
  • 1 quart (946ml) high-quality vanilla ice cream, softened slightly
  • 1 pint (473ml) raspberry sorbet, softened slightly
  • 1/2 cup (75g) chopped candied fruit or nuts (optional)
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon (2g) cream of tartar
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) high-proof rum or brandy (optional)

Instructions:

  1. Whisk together flour, baking powder, and salt.
  2. Beat egg yolks with half the sugar until light and fluffy.
  3. Gradually add milk and melted butter to the egg yolk mixture.
  4. Gently fold in the dry ingredients into the wet ingredients.
  5. Beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
  6. Fold the meringue into the batter gently.
  7. Pour the batter into a springform pan and bake until golden and springy.
  8. Cool completely and trim to fit inside the heatproof bowl with about an inch of space around the edges.
  9. Line the heatproof bowl with plastic wrap, leaving plenty of overhang.
  10. Spread a layer of softened vanilla ice cream on the bottom and up the sides of the bowl.
  11. Freeze until solid.
  12. Spread a layer of softened raspberry sorbet over the vanilla ice cream.
  13. Sprinkle with optional candied fruit or nuts.
  14. Top with the sponge cake, pressing gently.
  15. Wrap tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight.
  16. Combine sugar and water in a saucepan and cook over medium heat, stirring until sugar dissolves.
  17. Bring to a boil and cook to the soft-ball stage (235-240°F / 113-116°C).
  18. While the sugar syrup is cooking, beat egg whites with cream of tartar until soft peaks form.
  19. Slowly pour the hot sugar syrup into the egg whites while continuing to beat on high speed.
  20. Continue beating until the meringue is thick, glossy, and cool. Stir in vanilla extract.
  21. Invert the frozen Bombe Alaska onto a baking sheet lined with parchment paper. Remove the plastic wrap.
  22. Quickly and evenly spread the meringue over the entire Bombe Alaska, ensuring it's completely covered. Create decorative swirls with the meringue.
  23. Use a blowtorch to brown the meringue, moving quickly and evenly to avoid melting the ice cream. OR Broil in a preheated oven for 2-3 minutes, watching carefully.
  24. Warm rum or brandy (optional). Ignite carefully. Pour flaming alcohol over bombe alaska dessert just before serving.
  25. Serve immediately to enjoy the contrasting temperatures.