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Italian baked Alaska bombe
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475ml tub Waitrose Seriously intense espresso Italian gelato
475ml tub Waitrose Seriously intense zabaglione Italian gelato
1 x pack 2 Waitrose triple chocolate muffins
4 medium Waitrose British Blacktail free range egg whites
160g caster sugar
1. Line a 900ml pudding basin or deep bowl with a double layer of clingfilm. Scoop the espresso gelato into the bowl, patting it down well. Follow with the zabaglione gelato, press down firmly, cover with clingfilm and freeze for at least 2 hours or, better still, overnight.
2. Preheat the oven to 200ºC, gas mark 6. Line a baking sheet with baking parchment. Slice the muffins horizontally and arrange on the parchment paper to make a round that is roughly the same size as the bowl.
3. Whisk the egg whites until stiff, then add the sugar, a quarter at
a time, whisking until thick and glossy.
4. Lift the gelato out of the bowl and upturn onto the muffin layer. Spread the meringue evenly over the ice cream and muffin, making sure they are completely covered. Bake for 4–5 minutes until golden brown then transfer to a serving platter, slice with a serrated knife and serve straight away.
Typical values per serving:
This recipe was first published in April 2014.