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Raspberry Bombe Alaska

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Ingredients Method

Ingredients
  

  • 1.5 litres vanilla ice-cream
  • 1 c frozen raspberries fresh when available
  • 1 tbsp caster sugar
  • 4 egg whites
  • 1 c firmly packed brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cornflour
  • 200 g madeira cake

Method
 

  1. Line four ¾ cup moulds with plastic wrap. Press quarter of the ice-cream firmly up and around inside of each mould to form a cavity. Cover with foil; freeze about 2 hours or until firm.
  2. Preheat oven to very hot (240°c/220°c fan-forced)
  3. Combine raspberries and caster sugar in small saucepan; stir gently over low heat about 5 minutes or until sugar dissolves. Cool 15 minutes.
  4. Cut cakes into four thick slices; cut one round from each slice, large enough to cover top of mould.
  5. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in extract and cornflour.
  6. Spoon a quarter of the raspberry sauce into one mould; turn mould onto one cake round on oven tray, peel away plastic wrap. Spread a quarter of the meringue mixture over cake to enclose bombe completely; repeat with remaining raspberry sauce, moulds, cake rounds and meringue mixture. Bake, uncovered, about 3 minutes or until browned lightly.