Bombe Alaska

NZ Woman's Weekly 23/12/2007

Your
Rating:

Ratings: No ratings yet

Place biscuits on a small oven tray. Place a teaspoonful of jam on the centre of each biscuit. Roll six equal-sized scoops of ice cream and place one on each biscuit. Transfer to the freezer for at least one hour to harden, or until ready to serve.
Heat oven to 200°C then, just before they're needed, place egg whites in a clean bowl and whisk until soft peaks form. Continue beating while adding caster sugar, one tablespoonful at a time. Beat for a few minutes more, until meringue is stiff and glossy.
Remove icecream-topped biscuits from the freezer. Spread meringue mixture over icecream to completely cover, then make peaks of mixture if desired.
Bake immediately for three to four minutes, or until meringue peaks turn brown. Remove from the oven and serve immediately, before icecream melts.

FoodHub