Berry Bombe Alaska – a delicious recipe with vanilla ice cream, cake, strawberry jam, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 6 (1 cup) teacups with plastic wrap, smoothing out creases.
2
Place ice cream in a large bowl. Stand at room temperature for 5 mins to soften slightly. Add berries, stir briefly to combine.
3
Press ice cream into prepared cups and smooth out tops. Cover with aluminum foil and freeze for 2 hours or until very firm.
4
Split cake in half horizontally. Using a teacup, cut 3 rounds from each cake. Spread sponge rounds with jam.
5
Place sponge rounds on a large, parchment paper-lined baking tray. Turn ice cream on to sponge rounds and remove and discard plastic wrap. Freeze for 30 mins.
6
Preheat oven to 425u00b0F.
7
Beat egg whites until forming stiff peaks, gradually adding sugar. Spread and swirl meringue over ice cream and sponge to cover.
8
Bake for 3-4 mins or until lightly golden. Serve.
1604
kcal
Calories
5
g
Fat
102
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 cups vanilla ice cream, roughly chopped, 1 cup frozen mixed berries, 1 None ready-made sponge cake (about 1 lb), 1/4 cup strawberry jam, and more.
Yes, Berry Bombe Alaska falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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