Christmas Bomb Alaska

PREP: 40 MINS | FREEZE: 5 HRS | SERVES: 6

What you’ll need…

For the base:

Sunbeam Fruit Cake cutoffs

For the filling:

2 LT Premium Vanilla Ice Cream

1 Cup Sunbeams Decadent Fruit Mince

For the meringue:

3 Egg Whites

1/2 Cup Caster Sugar

Method

Make a small approx 13cm base from Sunbeam fruit cake and set aside. (Match the base diameter to your mould base size)

Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.

Line a tall dariole mould or similar with plastic wrap

Put the fruit mince in a large mixing bowl, add the softened ice-cream & gently stir to combine.

Return mould to the freezer & freeze for 5 hours or till firm.

Beat egg whites and sugar until stiff peaks form.

Remove ice cream from mould, add ice cream to cake base and coat with meringue mix. Use a blow torch to toast. Serve Immediately.

2020-11-12T21:52:39+00:00