Panettone ice cream bombe baked Alaska

Panettone ice-cream bombe Alaska


1 large good quality shop-bought panettone with fruit (or loaf of chocolate babke)

80120ml Marsala or other liqueur such as Grand Marnier (optional)

2 litres of your favourite ice cream

Italian Meringue

4 large egg whites

1 cup caster sugar

1 cup granulated sugar

¼ cup water


Make in advance

  1. Line your bowl with sheets of cling film and allow them to fold over the side.
  2. Slice a 2 cm disk off the bottom of the panettone and set aside. Then slice off the top and set aside to eat later with a cup of tea. Cut the rest of the panettone in 2cm thick slices. I found it easiest to do this by first cutting the cake in half and then cutting half crescent-shaped slices. Line the base of the bowl with the slices ensuring the full area is covered. You can break pieces off to fill in any gaps.
  3. Using a pastry brush, paint the liqueur evenly over the panettone including the 2 cm bottom circle disc you cut off.
  4. Allow the ice cream to soften a bit and then scoop it into the pannettone lined bowl. Spread to even out. Place the bottom piece on top of the ice cream to seal it off and press down so the sides and bottom are level. Fold the cling film over the base and then place in the freezer to set and freeze solid.

When you are ready to serve, make the Italian meringue

  1. In a small pot, bring the 1 cup of sugar and ¼ water to the bowil. Once the sugar has dissolved and the water is boiling, let it cook for a further 4 minutes over medium heat.
  2. While the sugar water is heating, separate the eggs and whisk the whites in a very clean bowl of a stand mixer with the whisk attachment. Beat until you have firm peaks. Slowly add the caster sugar, one tablespoon at a time while the mixer is still running. Allow about 30 seconds in between each additional spoon of sugar is added.
  3. When that is done, pour the boiling sugar water in a steady thin stream while continuing to beat the meringue at full speed. Carry on mixing until the bowl cools down. About 5 minutes.
  4. When you are ready to serve, take the Ice cream panettone bomb out the freezer and invert it on to a large serving plate. Spread the Italian meringue evenly over the bombe. Using an offset spatula, create a few swirls across the surface. Torch the meringue using a blow torch and serve.
  5. While you are finishing off the panettone ice cream bomb baked Alaska the ice cream would have softened enough to cut it. Slice with a large sharp knife dipped in boiling water.
  6. A large bombe will serve 10 – 12 people and a smaller one 6 – 8

Keywords: bombe alaska, ice crema bomb, dessert, italian meringue, ice cream cake, dessert, recipe