Mini Plum Bombe Alaska – a delicious recipe with store-bought sponge cake, sweet sherry, vanilla ice cream, Meringue, egg whites, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line eight 1/2-cup molds with plastic wrap, allowing at least 2 inches to hang over the edges. Cut the sponge cake into 1/2 inch thick slices. Line molds with cake, cutting to fit. Drizzle with sherry or liqueur.
2
In a bowl, combine ice cream and plums. Spoon evenly between molds. Freeze for 3 hours or until firm. Remove from molds and place on a baking sheet. Return to freezer.
3
Preheat oven to 425u00b0F.
4
To make Meringue: In a small clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition, until dissolved and mixture is thick and glossy.
5
Working quickly, spread meringue all over each cake. Bake for 1-2 minutes until browned lightly. Serve immediately.
752
kcal
Calories
10
g
Fat
80
g
Carbs
13
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 8 ingredients. The key ingredients include: None None Mini Plum Bombe Alaska, 1 None large store-bought sponge cake, 1/3 cup sweet sherry or liqueur, 2 1/8 cups vanilla ice cream, softened slightly, and more.
Yes, Mini Plum 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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