Orange & berry bombe alaska

Enchant guests with this magnificent meringue-encased sponge cake, delicately filled with sorbet and ice-cream.

Australian Good Taste

Australian Good Taste - December 2011 , Page 86
Recipe by Michelle Southan

Photography by Steve Brown

• Ingredients

• 350g pkt double unfilled round sponge cake
• 60ml (1/4 cup) Cointreau liqueur
• 2L ctn Streets Blue Ribbon ice-cream, softened slightly
• 1 tbs finely grated orange rind
• 75g (3/4 cup) flaked almonds, toasted, coarsely chopped
• 500ml berry sorbet, softened slightly
• 5 egg whites
• 270g (1 1/4 cups) caster sugar
• Fresh mixed berries, to serve

• Method

1. Step 1
   Line a 2.5L (10-cup) capacity pudding basin with 2 layers of plastic wrap, allowing the sides to overhang.
2. Step 2
   Cut 1 of the cakes into 3 layers horizontally. Reserve the other cake. Press 1 cake layer into the base and slightly up the side of the basin. Cut remaining cake layers in half. Line the side of the basin with 3 cake pieces. Cut remaining cake piece into 3 wedges and use it to fill the gaps. Brush the cake with Cointreau.
3. Step 3
   Combine the ice-cream, orange rind and almond in a bowl. Spoon the mixture into the basin. Make a well in the centre. Place in the freezer for 3 hours or until almost firm.
4. Step 4
   Cut the reserved cake in half horizontally. Spoon sorbet into well. Smooth the surface. Cover the pudding with 1 cake half. Cover the surface with the overhanging plastic wrap and place in the freezer overnight to set.
5. Step 5
   Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
6. Step 6
   Use an electric beater to beat egg whites in a bowl until firm peaks form. Beat in sugar, 1 tablespoon at a time, until thick and glossy.
7. Step 7
   Invert pudding onto tray. Spread meringue over the pudding to cover. Bake for 8 minutes or until lightly browned. Carefully transfer to a serving plate and serve with mixed berries.