Christmas Fruit Bombe Alaska
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 14 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
14
- 1 cup apple juice, heated
- 1 cup Angas Park Dried Peaches, chopped
- 1 cup Angas Park Dried Pears, chopped
- 1 cup Angas Park Dried Fuji Apples, chopped
- 166grams mini choc sponge rolls
- 2L vanilla ice-cream, softened slightly
- 2teaspoons ground cinnamon
- 3 egg whites
- 1 cups caster sugar
- 1/4 cup pistachio kernels, toasted, chopped
Description
A festive dessert show-stopper, this easy-to-prepare Christmas bombe alaska is a delightful combination of vanilla ice-cream, dried fruit and meringue.
Method
Step 1 of 4
Combine hot apple juice and dried fruit in a large bowl. Stand for 30 minutes. Grease and line a 2L (8-cup) bowl with baking paper, allowing the sides to overhang. Cut each mini sponge roll into 6 slices. Using three-quarters of the sponge, arrange slices side by side to cover the inside of the bowl.
Step 2 of 4
Drain fruit, reserving liquid. Stir three-quarters of the fruit into ice-cream. Spoon ice-cream into prepared bowl. Smooth surface, cover with remaining sponge slices and overhanging paper and freeze overnight. Stir cinnamon into reserved liquid. Place in a small saucepan and simmer over low heat for 5 minutes. Return reserved fruit to juice mixture. Cover and refrigerate.
Step 3 of 4
Whisk egg whites, sugar and 2 tbs cold water in a large heatproof bowl. Place bowl over a saucepan of simmering water. Using an electric mixer, beat mixture for 10 minutes or until stiff peaks form. Remove bowl from heat and beat until cooled.
Step 4 of 4
Turn ice-cream out onto a plate. Spread meringue over cake. Top with remaining fruit and pistachios. Serve.
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