This is one of those ultimate retro dinner party treats. Unlike things in aspic, Bombe Alaska has stood the test of time. Don't be afraid of putting ice cream in the oven; the meringue acts as a sort of insulator and protects it from the heat. You may want to
Bombe Alaska: Back and better than ever
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Twenty minutes before you want to serve, preheat the oven to 220°C.
Remove the cake from the freezer and place on a lined baking tray.
In a large bowl, beat the egg whites with the sugar until glossy stiff peaks form. Spread evenly all over the cake, making sure that nothing is exposed. The meringue will act as insulation in the oven and will stop the icecream from melting. For a bit of visual effect, swirl the meringue around with a knife, or alternatively, get the beaten meringue mixture into a piping bag and pipe onto the cake. Just make sure you don't take too long with doing so - otherwise the icecream will begin to melt.
Once the cake is completely covered, get it into the oven and cook for about 10-15 minutes, until the meringue is slightly golden brown. Keep an eye on it!
Remove from the oven, transfer carefully to a plate and serve immediately. If you're feeling particularly dramatic, gently warm a cup of brandy, set it alight and pour over the top, just as you're about to serve.
Read more about Mannering's new cookbook here.
• Food Worth Making, $50, is available at poshgiraffepublishing.co.nz and in selected bookshops.