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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

Impress guests with this dome-shaped bombe Alaska dessert. Featuring layers of ice cream and sponge cake and encased in meringue, it’s a real show stopper.

  • Serves8
  • Cook time25 minutes
  • Prep time45 minutes, + freezing and cooling time
Bombe alaska

Ingredients

  • 450g Coles Sponge Unfilled Rectangular Double Sponge Cake
  • 2 x 170g cans passionfruit pulp
  • 1L vanilla ice cream, softened
  • 4 (80g) meringue nests, crumbled
  • 3/4 cup (225g) lemon curd
  • 2 cups (440g) caster sugar
  • 4 free-range egg whites

Nutritional information

Per serve: Energy: 2760kJ/660 Cals (32%), Protein: 10g (20%), Fat: 11g (16%), Sat Fat: 7g (29%), Sodium: 407mg (20%), Carb: 132g (43%), Sugar: 122g (136%), Dietary Fibre: 7g (23%).

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.

Method

  1. Step 1

    Line an 8-cup (2L) capacity pudding basin with 2 layers of plastic wrap, leaving plenty to overhang. Use a large serrated knife to cut the sponge cakes in half horizontally. Cut a disc from one of the halves to line the base of the basin.

  2. Step 2

    Cut a second disc (or two semi-circles) to fit the top of the basin. Use leftover cake to cut wide strips to line the sides, trimming to fit. Brush sponge with 1 can of the passionfruit pulp.

  3. Step 3

    Place the ice cream in a large bowl and add meringue and lemon curd. Gently fold to combine. Spoon into sponge-lined basin, pressing in firmly and smoothing top. Place the large round of sponge over the top and fold plastic wrap over to cover completely. Place in the freezer for 8 hours or overnight to freeze.

  4. Step 4

    Meanwhile, combine half the sugar with 1/4 cup (60ml) water in a medium saucepan over low heat. Stir until sugar dissolves. Bring to a boil. Add the remaining can of passionfruit pulp and bring to a simmer. Cook for 10-12 mins until syrup thickens. Set aside to cool.

  5. Step 5

    Combine remaining sugar with 1/4 cup (60ml) water in another medium saucepan over low heat. Stir until sugar dissolves. Bring to the boil and cook, without stirring, for 5 mins until a sugar thermometer reaches 125°C (hard ball stage).

  6. Step 6

    Meanwhile, use an electric mixer to whisk egg whites until soft peaks form. With the motor running, carefully pour hot sugar syrup into the egg white mixture in a thin, steady stream, whisking constantly, until well combined. Continue whisking for 5 mins or until the mixture cools completely.

  7. Step 7

    To serve, turn the bombe out onto a serving platter and peel off plastic wrap. Spread meringue all over the bombe, making swirls and peaks. For best results, use a kitchen blowtorch to brown meringue. Alternatively, use an ovenproof platter to place the bombe and place in a preheated 200°C oven for 5 mins or until lightly browned. Serve bombe Alaska in slices with passionfruit syrup.

Recipe tip

If you don’t have a sugar thermometer, drop 1 tsp of syrup into a glass of cold water. You should be able to pinch it into a ball with your fingertips at hard ball stage.

COOK. STORE. SAVE.
Use it up:
The leftover egg yolks from this recipe can be used to make this brunch-perfect Hollandaise sauce or this easy-to-prepare creamy and fruity custard tart with roasted fruit. For more inspiration, check out our collection of dessert recipes to hit that sweet spot.

What is bombe Alaska made of?

A cold and creamy filling encased in a warm and marshmallow-like shell – what’s not to love? The bombe Alaska is a magical dessert featuring a caramelised dome hiding a sweet surprise – a decadent ice cream cake! The secret, which was discovered in the 1800s, lies in the meringue. When the egg whites are whipped into fluffy, soft peaks and spread thickly over the cake, the whipped whites act as a barrier that prevents the heat from the blowtorch melting the ice cream. Don’t have a blowtorch? You can pop the bombe Alaska cake into the oven to caramelise the outside of the meringue to create the stunning golden colour. 

This show-stopping dessert has been served at dinner parties and tea parties since the 1800s, and these days bombe Alaska ice cream cake is often enjoyed as a celebratory cake at birthdays and Christmas parties. The bombe Alaska makes for the perfect centrepiece at any occasion. Looking for other elegant and eye-catching ideas? Try apple cake with apple custard buttercream layered with caramel, mascarpone chocolate tart with roasted grapes, or elevate the classic cherry pie with Curtis Stone's cherry bourbon pecan pie.

How to make this bombe Alaska recipe

If you’ve always wanted to know how to make bombe Alaska, you’ve come to the right spot. Follow our tips: 

  • While ready-made sponge cake is perfect for our bombe Alaska dessert recipe, there’s nothing like making your own cake from scratch. Try our recipe for the perfect sponge cake. Likewise, you can make your own easy lemon curd and adjust its tanginess and sweetness to your liking. 
  • Make sure that your cut sponge cake pieces are at least 2.5cm thick and the entire pudding basin is lined evenly with cake, so the ice cream is safely cocooned and protected from the heat. 
  • For the meringue, it’s important to make sure not a single drop of egg yolk is included in the bowl of egg whites, so the meringue holds its shape well. A good tip: separate the eggs when they are cold, as they will come apart more easily, but remember to only whip the egg whites when they have come to room temperature.
  • When cooking the sugar syrup, don’t let it come to a boil before you fully dissolve the sugar, or the sugar will crystallise and your meringue will be grainy. 

How to assemble a bombe Alaska cake

Once you have all the essential bombe Alaska ingredients ready to go, here is how to prepare this impressive dessert:

  • The ice cream cake needs to be frozen for at least 8 hours before you start to coat it with meringue. 
  • Make sure meringue is prepared and ready to add to the cake as soon as you remove it from the freezer. 
  • Coat the frozen cake quickly with a 2.5cm thick meringue layer, including the bottom edges. 
  • Once the cake has been covered, pipe on meringue peaks to add interest, and use the back of a spoon to make swirl patterns if you wish. 
  • If using a blowtorch, hold it 15cm away and torch the meringue by constantly moving quickly in circles.
  • Don’t have a blowtorch and need to bake the meringue instead? Keep a close eye on it while it’s in the oven to prevent it from burning. 

FAQs

Bombe Alaska

Bombe Alaska
  • Serves8
  • Cook time25 minutes
  • Prep time45 minutes, + freezing and cooling time
Ingredients
  • 450g Coles Sponge Unfilled Rectangular Double Sponge Cake
  • 2 x 170g cans passionfruit pulp
  • 1L vanilla ice cream, softened
  • 4 (80g) meringue nests, crumbled
  • 3/4 cup (225g) lemon curd
  • 2 cups (440g) caster sugar
  • 4 free-range egg whites
    Description

    Impress guests with this dome-shaped bombe Alaska dessert. Featuring layers of ice cream and sponge cake and encased in meringue, it’s a real show stopper.

    Method
    1. Step 1

      Line an 8-cup (2L) capacity pudding basin with 2 layers of plastic wrap, leaving plenty to overhang. Use a large serrated knife to cut the sponge cakes in half horizontally. Cut a disc from one of the halves to line the base of the basin.

    2. Step 2

      Cut a second disc (or two semi-circles) to fit the top of the basin. Use leftover cake to cut wide strips to line the sides, trimming to fit. Brush sponge with 1 can of the passionfruit pulp.

    3. Step 3

      Place the ice cream in a large bowl and add meringue and lemon curd. Gently fold to combine. Spoon into sponge-lined basin, pressing in firmly and smoothing top. Place the large round of sponge over the top and fold plastic wrap over to cover completely. Place in the freezer for 8 hours or overnight to freeze.

    4. Step 4

      Meanwhile, combine half the sugar with 1/4 cup (60ml) water in a medium saucepan over low heat. Stir until sugar dissolves. Bring to a boil. Add the remaining can of passionfruit pulp and bring to a simmer. Cook for 10-12 mins until syrup thickens. Set aside to cool.

    5. Step 5

      Combine remaining sugar with 1/4 cup (60ml) water in another medium saucepan over low heat. Stir until sugar dissolves. Bring to the boil and cook, without stirring, for 5 mins until a sugar thermometer reaches 125°C (hard ball stage).

    6. Step 6

      Meanwhile, use an electric mixer to whisk egg whites until soft peaks form. With the motor running, carefully pour hot sugar syrup into the egg white mixture in a thin, steady stream, whisking constantly, until well combined. Continue whisking for 5 mins or until the mixture cools completely.

    7. Step 7

      To serve, turn the bombe out onto a serving platter and peel off plastic wrap. Spread meringue all over the bombe, making swirls and peaks. For best results, use a kitchen blowtorch to brown meringue. Alternatively, use an ovenproof platter to place the bombe and place in a preheated 200°C oven for 5 mins or until lightly browned. Serve bombe Alaska in slices with passionfruit syrup.