Bombe Alaska is a retro ice-cream and meringue dessert that never fails to impress. In this version, we have made individual portions using vanilla ice-cream mixed with frozen raspberries. Make sure you use a good-quality ice-cream as the cheaper varieties form ice crystals when refrozen. You will need 10 x 100 ml tea cups and a 7 cm round cutter for this recipe.




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  • 1 litre vanilla ice-cream, softened 
  • 150 g frozen raspberries, thawed 
  • 1 buttercake or madeira cake loaf, cut into 1 cm-thick slices 


  • 2 egg whites 
  • 100 g caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 4-5 hours

Place ice-cream into a large bowl. Fold through raspberries and their juices until well combined. Spoon into 10 x 100 ml Chinese (or regular) tea cups. Smooth the tops, then cover with baking paper and freeze for 4 hours or until firm.

Using a 7 cm round cutter, cut out 10 rounds from cake slices. Dip each ice-cream cup into hot water, then run a small knife around the top of the ice-cream. Place a cake round on top, then carefully invert the ice-cream onto an oven tray lined with baking paper. Return to freezer until needed.

To make meringue, using an electric mixer, whisk egg whites to stiff peaks, then gradually add sugar and whisk until thick and glossy. Spoon into a piping bag fitted with a 5 mm nozzle and pipe lines of meringue, side by side, over ice-cream mounds to cover.

Using a blowtorch, lightly brown meringue. Alternatively, place under a grill preheated to high, turning bombe Alaska quickly so ice-cream doesn’t melt. Serve immediately or return to freezer for 1 hour before serving.


As seen in Feast magazine, Mar 2012, Issue 7. 

Photography by Brett Stevens.