- 850ml thickened/whipping cream
- ½ cup sweetened condensed milk
- ½ cup unsweetened cocoa powder
- 2 drops pink food gel
- 1 tsp strawberry flavouring
- 200g egg whites
- 250g caster sugar
- 450g unsalted butter (very soft)
Neapolitan Bombe Alaska
- 90g all-purpose flour
- 112g caster sugar
- 25g cocoa powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 90g unsalted butter, softened
- 1 large egg, at room temperature
- 90ml milk
- Add cream and sweetened condensed milk to a large mixing bowl and whip to stiff peaks.
- Split into 3 bowls. Add vanilla to one and whip until evenly flavoured. Add cocoa powder to the second bowl and whip until well combined. Add pink food gel and strawberry flavouring to the third bowl and whip until well combined.
- Begin by filling a medium sized pot with water to about ¼ of the way. Let it come to a gentle boil.
- Separate your egg whites from your yolks in a large, very clean, glass or metal mixing bowl. We only need the egg whites for this recipe so you can set the yolks aside for a different recipe. If you need ideas there are loads on the internet but my go recipe for using egg yolks is custard.
- Add your sugar to the egg whites and use a whisk to mix them together.
- Put your bowl of egg whites and sugar mixture on top of the pot of boiling water. Use a whisk to whisk as your egg whites gently cook. This is called the double boiler method. Make sure the bottom of the bowl is not touching the water in the pot otherwise you’ll end up with scrambled eggs.
- Continue gently whisking for about 3-4 minutes. What you want to do is whisk until the sugar is completely dissolved. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules then it’s time to take it off the stove.
- Add the egg whites to the bowl of a stand mixer. Fit the mixer with the whisk attachment and whisk on high speed for about 4-5 minutes. The mixture will become thick and glossy and will begin to cool.
Neapolitan Bombe Alaska
- Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Spray a 7” cake tins with oil spray and line the bottom with baking paper. Set aside
- Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs and milk and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
- Fill three 8” cake tins with batter. I find using an ice cream scooper to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
- Bake for 40 min. Allow to chill completely before using.
- To assemble the cake, line a Christmas pudding tin with plastic wrap. Add 1 tbsp of the three different ice cream flavours in random order. Once all the ice cream is in there add the cake layer on top. Freeze overnight or for at least 4 hours.
- Once Frozen turn the pudding tin upside down onto a serving plate.
- Add meringue on the outside of the frozen cake and use a small offset spatula to roughly spread the meringue around.
- Use a kitchen torch to toast the meringue. Allow the cake to thaw for 30 minutes before serving.