Fruit Cake Christmas Bombe Alaska
You will need to begin this recipe the night before
2 x 800g store-bought fruit cakes
1.5L ice cream (we used chocolate), softened
135g egg whites
225g caster sugar
Butter, to grease tin
Dollar Sweets Gold Leaf and Merry Christmas Cake Topper, to decorate
Grease a 2L pudding basin with butter and line base with baking paper.
Slice cakes into thin slices then cut small pieces of the cake and press against the walls of the pudding basin until the entire walls and base is lined with cake.
Spoon the ice cream into the centre, using a spatula to smooth the surface then line the top surface with cake pieces.
Place baking paper over the top then close the pudding basin lid and return to the freezer.
When ready to serve, combine egg whites and caster sugar in a glass bowl and place over a small saucepan of boiling water (ensuring the bottom of the bowl doesn’t touch the water).
Stir constantly until the sugar dissolves completely, then transfer to the bowl of a stand mixer (or use a hand mixer) and whisk until very stiff peaks form.
Remove the bombe from the freezer, unmould* and transfer to a serving plate or cake stand. Use a spatula to spread the meringue evenly around the bombe then use a blowtorch to torch the meringue.
Decorate with Dollar Sweets Gold Leaf and Merry Christmas Cake Topper and serve immediately.
*you may need to run the basin under warm, running water briefly to help the bombe unmould.