BOMBE ALASKA

MAKES 4 PREP 30 MINS COOK 25 MINS

In a bowl, stir 250g chopped strawberries through 1 litre softened vanilla ice-cream. Return to ice-cream container. Freeze overnight. Cut 4 x 8cm rounds from bought sponge for bases. Spoon a large scoop ice-cream onto each. Freeze 30 mins. Preheat oven to very hot, 220°C. Line an oven tray with baking paper. MERINGUE In a saucepan, heat 1 cup caster sugar and 1/ cup hot water on low, 3 stirring until dissolved. Increase heat to medium. Bring to boil and cook 6-8 mins, without stirring, until mixture reaches soft ball stage (114°C on a sugar thermometer) and uncoloured. Set aside. Meanwhile, in a large bowl, using an electric mixer, beat 2 egg whites until stiff peaks form. Gradually beat syrup into egg whites until mixture is thick and glossy. Continue beating until mixture reaches room temperature. Transfer bombe cakes to tray. Using a palette knife, spread meringue evenly over each to create snowy swirls. Bake 2-3 mins until golden brown. Serve straight away with fresh raspberries.