Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This new twist on a bombe Alaska is perfect ice-cream dessert for a Christmas feast. Plus, you can make it ahead of time and leave it in the freezer!
4 eggs, at room temperature
100g (1/2 cup) caster sugar, plus 315g (11/2 cups), extra
75g (1/2 cup) self-raising flour
70g (2/3 cup) desiccated coconut
750ml (3 cups) vanilla ice-cream
120g (1/2 cup) Barker’s Lemon Curd
6 egg whites, at room temperature
1 tsp vanilla extract
6 Method Steps
Step 1Preheat oven to 180°C/160°C fan forced. Grease a 21 x 31cm Swiss roll pan. Line the base and sides with baking paper, allowing the paper to overhang the sides. Place a second sheet of baking paper slightly larger than the pan on a clean work surface.
Step 2Use electric beaters to beat the eggs and sugar in a large bowl for 8 minutes or until thick and creamy. Sift in the flour. Add 45g (1 ⁄2 cup) coconut. Use a large metal spoon to fold gently until well combined. Spoon the mixture into prepared pan and smooth the surface. Bake for 12 minutes or until the sponge cake springs back when lightly touched.
Step 3Sprinkle remaining coconut in a rough 21 x 31cm rectangle over the second sheet of paper. Use the overhanging paper under sponge to swiftly turn the sponge onto the coconut-covered sheet. Peel off the paper then set aside to cool completely.
Step 4Remove the ice-cream from the freezer to soften slightly. Spread the lemon curd evenly over the sponge. With 1 long side facing you, use a large spoon to place dollops of ice-cream over the bottom two-thirds of the cake, leaving the top third uncovered. Use a palette knife to spread evenly, still leaving the top third uncovered. Use the paper to gently roll up sponge to form a log. (Don’t worry if the sponge cracks as the meringue will cover it.) If any ice-cream has escaped, run palette knife along the top edge of log to neaten. Use paper to enclose the log, folding ends of paper under to secure. Place the log back in the pan then into the freezer overnight.
Step 5Whisk the egg whites and extra sugar in a large heatproof bowl until well combined. Place the bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, for 3-5 minutes or until the mixture is hot to the touch. Use electric beaters or a stand mixer with the whisk attachment to beat the hot egg mixture on high for 10 minutes or until the mixture is almost at room temperature. Beat in the vanilla.
Step 6Spoon the meringue into a large piping bag fitted with a 1cm-wide fluted nozzle. Place the frozen cake log on a serving platter. Quickly pipe the meringue lengthways onto log to create a wood-grain effect (use picture as a guide). Use a blowtorch to caramelise meringue ridges. Serve immediately.
- Get ahead for christmas and prepare the log to the end of step 4 up to 1 week ahead and store in the freezer. Steps 5 and 6 can be completed up to 3 days ahead. Store the finished log covered loosely in plastic wrap in the freezer until ready to serve.