Bombe alaska

A dessert that never ceases to delight both diner and creator. There is something completely triumphant about the reveal of a magnificent frozen dessert, especially one like a bombe alaska, that defies logic and reason. This is a dessert that genuinely has endless possibilities. We have embraced a particularly Aussie flavour profile, in celebration of our unique Indigenous bushfood.


For hazelnut sponge

  • 150g self raising flour

  • ½ teaspoon salt

  • 125ml full cream milk

  • 5ml lemon juice

  • 1 tablespoon plain Greek yoghurt

  • Seeds from 1 vanilla bean

  • 60g muscovado sugar

  • 130g brown sugar

  • 2 extra large eggs

  • 70ml macadamia oil

  • 40ml hazelnut oil

  • 100g blanched hazelnuts – roasted and ground to a paste in food processor or spice grinder

For the lemon myrtle curd, makes 350ml

  • 1 large lemon, finely zested

  • 120g raw caster sugar

  • 2 extra large eggs

  • 1 egg yolk

  • 120ml lemon juice

  • ¼ teaspoon salt

  • 2 lemon myrtle leaves, crushed

  • 125g room temperature butter, cut into small pieces

For the wattle and honey ice cream, makes 1L

  • 375ml full cream milk

  • 375ml cream

  • 80g raw caster sugar

  • 125ml cup honey

  • 1 ½ tablespoons white miso

  • 1 teaspoon wattleseed, crushed

  • Seeds from 1 vanilla bean

  • ¼ teaspoon salt

  • ½ teaspoon xanthan gum

For the davidson plum, roasted strawberry and rhubarb sorbet, makes 1L

  • 1kg strawberries (fresh or frozen)

  • 1 bunch rhubarb, chopped into roughly 10cm pieces

  • 135g caster sugar

  • 10ml lemon juice

  • 150g glucose syrup

  • 2 tablespoons davidson plum powder

  • Pinch salt

  • ½ teaspoon xanthan gum

For the Italianish meringue

  • 110g egg whites

  • 220g caster sugar

  • 1 vanilla bean, scraped

  • 2 lemon myrtle leaves


1. To make the sponge

Sift the flour with the salt. Separately combine the milk, lemon juice, yoghurt and vanilla. Combine the sugar and eggs until thick and paler in colour, gradually adding the oil while still beating, followed by the hazelnut paste and mixing until combined. With the mixer on low, add the flour in thirds, followed by the milk mixture in a steady stream, mixing until just combined.

Pour into a prepared tin (measurements 30 x 20cm). Bake at 170°c for about 20 minutes until done, when skewer tested and the top is springy. Set aside to cool.

2. To make the curd

Rub the lemon zest and sugar through your fingers, until the lemon oils have released into the sugar and the mix is sandy in texture.

Whisk together the lemon and sugar mixture with the eggs, yolk, lemon juice and salt. Toss in the lemon myrtle leaves and gently heat, stirring constantly until thickened. Strain the mixture into a measuring jug, if the mixture is very hot, leave to cool slightly. Add the butter and using an immersion blender, blitz until smooth. Refrigerate for a couple of hours before using.

3. To make the ice cream

Heat all the ingredients (except the xanthan gum) over a low heat, whisking until combined. Increase the heat and let the mixture simmer while gently stirring for 3-4 minutes until slightly thickened. Remove from heat and leave to infuse for 30 minutes then strain through a fine sieve. Whisk in the xanthan gum (or use an immersion blender if the xanthan is clumping). Refrigerate for at least 4 hours. Churn according to your machine’s instructions, transfer to a container and freeze for 6 hours before using.

4. To make the sorbet

Roast the strawberries, rhubarb and 1/3 of the sugar in a 180°c oven for 30 minutes. Purée the ingredients then cook over a gentle heat with the remaining sugar, lemon and glucose syrup. Stir through the davidson plum powder and salt, cooking for 4-5 minutes to dissolve the sugar, stirring constantly. Remove from the heat, cool for 10 minutes and stir through the xanthan gum, then cool completely in the fridge. Once chilled, churn according to your machine’s instructions, transfer to a container and freeze for 4-6 hours.

4. To make the meringue

Lightly whisk together the egg whites and sugar, adding the vanilla seeds and lemon myrtle. Heat the mixture over a pan of boiling water, stirring continuously until the mixture is hot and the sugar crystals have dissolved. Remove the lemon myrtle leaves then whisk until stiff and glossy.

5. To assemble

For ease, let the ice cream and sorbet soften a little before creating your layers. Cut the cake to fit your mould then layer the cake, followed by honey ice cream. Use a spoon to carve a channel and pipe in the lemon curd. Freeze this layer until firm before topping with a layer of sorbet. When ready to serve spoon or pipe on the meringue, torch, serve immediately.

Chef's notes

  • The bombe alaska can be made into individual portions using ring or silicon moulds. If using domed silicon moulds build in reverse.
  • All the components can be made in advance. The key to success is making sure the final desserts are well frozen before the meringue is added.
  • The sponge can be left to last if preferred. Sit the unmoulded ice cream layers onto a made to measure piece of cake before adding the meringue and torching.
  • Adding xanthan gum to the ice cream and sorbet is not essential, but definitely helps to improve the texture of both.

Featured in Winter 24

Top Trendlist logo main