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Wow your guests with our best-ever bombe alaska. It's loaded with raspberries for fruity flavour.

  • Serves10
  • Cook time15 minutes
  • Prep time15 minutes, + Cooling & 6 hours freezing time
Berry bombe Alaska cake sliced in half.


  • 300g frozen raspberries, thawed
  • 2 tbs caster sugar
  • 450g pkt Coles Unfilled Double Sponge Cake
  • 1/4 cup (60ml) orange-flavoured liqueur or almond liqueur (optional)
  • 1.5L vanilla ice cream, softened
  • 6 Coles Australian Free Range Egg whites
  • 1 cup (220g) caster sugar, extra
  • Pink liquid food colouring
  • Strawberries, halved, to serve
  • Fresh raspberries, to serve
  • Icing sugar, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine thawed raspberries and sugar in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and raspberries soften. Cook for 3 mins or until the mixture thickens slightly. Carefully strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool. Reserve one-third of the raspberry mixture.
  2. Step 2

    Grease a 10cm x 24cm (base measurement) loaf pan and line the base and sides with plastic wrap, allowing the sides to overhang. Use a large serrated knife to split sponge cakes horizontally (reserve 1 cake layer for another use). Trim 1 cake layer to fit the base of the prepared pan. Brush with one-third of the liqueur, if using.
  3. Step 3

    Combine the ice cream and half the remaining raspberry mixture in a large bowl. Add the remaining raspberry mixture and use a round-bladed knife to gently marble. Spoon half the ice cream mixture over the cake in the pan. Continue layering with remaining cake layers, trimming to fit, liqueur, if using, and ice cream mixture, finishing with cake. Cover with plastic wrap. Place in the freezer for 6 hours or until firm.
  4. Step 4

    Preheat oven to 200°C. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add extra sugar, 1 tbs at a time, whisking well after each addition until sugar completely dissolves and mixture is thick and glossy. Add a little pink food colouring. Whisk to combine.
  5. Step 5

    Line a baking tray with baking paper. Invert the ice cream cake onto the lined tray. Working quickly, use a large palette knife to spread meringue evenly over the top and sides of the cake. Bake for 5 mins or until meringue is just toasted. Carefully transfer to a serving platter. Drizzle with reserved raspberry mixture. Top with strawberry and fresh raspberries. Dust with icing sugar and serve immediately.

    Get ahead: Make the ice cream cake up to 1 week ahead and store in the freezer. Cover with the meringue and bake it the day before, then pop it back in the freezer without the toppings.

Nutrition Information


Energy: 1681kJ/402 Cals (19%)

Protein: 7g (14%)

Fat: 19g (27%)

Sat fat: 11g (46%)

Carb: 50g (16%)

Sugar: 41g (46%)

Fibre: 2g (7%)

Sodium: 189mg (9%)