Bombe Alaska
INGREDIENTS
Biscuit Base
- 200 gm digestive biscuits, crumbled
- 200 gm margarine, melted
- 600 gm vanilla ice cream
Meringue
- 8 egg whites
- 250 gm sugar
- A pinch of salt
METHOD
To Make Biscuit Base
Combine biscuits and margarine, and mix well. Spread ice cream over the bottom of a 24 x 10 x 7 cm loaf pan (preferably silicone).
Cover with biscuit base and freeze. Just before serving, remove the ice cream for the pan.
To Yop With Meringue,
Whip the egg whites, adding the sugar gradually, then salt until mixture is stiff. Spread or pipe onto the prepared vanilla log to coat it thickly.
Bake at 250 C until surface is lightly coloured or flame with a blowtorch. Serve immediately.
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