G i n g e r b r e a d i c e - c r e a m
b a k e d A l a s k a
Prep time 20 mins. Cooking time 30 mins (plus cooling)
Our ultimate go-ahead dessert is an impressive finish to your festive feast. Our creamiest David Jones Gingerbread Ice Cream, rippled with caramel and studded with gingerbread shards is the star of the show, encased in a layer of cake and Italian meringue. Sparklers optional.
- 2 litres David Jones Gingerbread Ice Cream
For vanilla cake
- 4 eggs
- 100 gm caster sugar
- 1 tsp vanilla bean paste
- 45 gm plain flour
- 45 gm cornflour
For Italian meringue
- 220 gm (1 cup) caster sugar
- 4 egg whites
- Preheat oven to 180C and line a buttered 30cm x 40cm baking tray with baking paper.
- Whisk eggs, sugar, vanilla and a pinch of salt in an electric mixer until pale and tripled in volume (4-5 minutes), sieve over half the flour and cornflour, fold to combine, then repeat with remaining flour and cornflour.
- Spread evenly in prepared tray and bake until pale golden and cake springs back when lightly pressed with your fingertip (7-8 minutes).
- Turn onto a wire rack, peel off baking paper and set aside to cool.
- Cut out a round of cake to fit the base of a 2 litre capacity pudding basin (about 9cm) and a second round to fit the top of the basin (about 19cm).
- Place the smaller round in the basin, then use the remaining cake to line the basin, cutting the cake to fit and patching any holes.
- Soften the David Jones Gingerbread Ice Cream at room temperature for about 5 minutes, then spoon into the cake-lined basin, smooth top and press the larger round of cake on top.
- Cover with plastic wrap and freeze overnight (the bombe can be prepared a week ahead to this stage).
- To make the Italian meringue, stir sugar and 200ml water in a small saucepan over high heat to dissolve, bring to the boil, reduce heat to medium and brush down sides of pan with a wet pastry brush to remove sugar crystals.
- Boil until syrup reaches 115C on a thermometer (10-15 minutes).
- In an electric mixer, whisk the eggwhites and a pinch of salt until soft peaks form.
- Bring sugar syrup to 121C, then with motor running, gradually pour syrup directly into meringue, avoiding the beaters.
- Whisk on medium speed until cooled to room temperature, thick and glossy (10-20 minutes).
- Unmould the bombe onto a plate, then spread with the meringue, forming swirls and peaks.
- Return to the freezer until required (this can be done up to 3 days ahead).
Brown the meringue with a blowtorch, or if you don’t have a blow-torch, place in a preheated 200C oven on a baking tray and bake until lightly browned (10-12 minutes) and serve immediately.
Explore David Jones Food online now