Jacob Leung is a food stylist located on the Northern Beaches of Sydney. He specialises in recipe development and events.

Bombe.com Alaska

Serves: 12
It’s complicated
Time: 1 hour + overnight freezing

Ingredients:

600g chocolate cake
2 litres good quality vanilla ice-cream
1½ cups frozen raspberries
100g white chocolate, chopped
⅓ cup pistachio kernels, roughly chopped
750ml raspberry sorbet
1 cup caster sugar
4 egg whites

METHOD:

Choose a 3 litre capacity glass, ceramic or stainless steel bowl, measuring the open end so it will fit the diameter of your cake. Line with plastic wrap, with plenty overhanging the sides. Cut the cake horizontally into 3 pieces. Set one piece of cake aside and use the other two to line the bowl, cutting into pieces as needed to fit neatly.
Scoop the ice-cream into a large bowl and add the raspberries, white chocolate and the pistachio kernels. Quickly mix until all the ingredients are well combined. Using a metal spoon, place the ice-cream mixture into the cake-lined bowl and make a well in the centre. Fill the well with the raspberry sorbet.
Place the reserved piece of cake over the ice-cream and sorbet and press down. Cover the surface with the overhanging plastic wrap and freeze overnight.
About 30 minutes before serving, place the sugar in a small saucepan with ½ cup water. Stir over a low heat without boiling, to dissolve the sugar. Increase to a medium heat and cook for about 12 minutes or until it reaches 125°C (hard ball stage) on a sugar thermometer.
Using an electric stand mixer, beat the egg whites until you have soft peaks (don't over beat). With the mixer still beating at a moderate speed, slowly add the hot syrup in a steady stream. Continue to beat the mixture for about 10 minutes, until the mixture cools to room temperature.
Take the bowl out of the freezer, invert onto a serving plate and peel off the plastic wrap. Using a spatula, evenly spread the meringue over the cake. Still using the spatula, gently press the meringue and pull away to give a spike effect.
Using a kitchen blowtorch, caramelise the meringue until golden. If you don’t have a blowtorch, you can place into a 200°C oven (180°C fan-forced) for 4 minutes or until golden. Serve immediately..

You will need a sugar thermometer for this recipe. The great thing about a bombe Alaska is once you have covered it in meringue and torched it, you can keep it in the freezer for days after. Dessert for days!