Flambé Bombe Alaska

Serves 2

Small Sponge Cake:

112.5g softened butter

112.5g golden caster sugar

2 large eggs, separated

1/4 lemon, zested

1/2 tsp vanilla extract

112.5g self-raising flour

Splash of milk

Pinch of salt

Italian Meringue: 2 or 3 large eggs, separated

216g caster sugar

63ml water

Note: The amount of sugar should double the weight of the egg white. The amount of water is 25ml to 100g of sugar

Additional Ingredients

Vanilla ice-cream

250g strawberries, halved

Method

Sponge Cake: Pre-heat oven to 180°C/160°C fan. Butter and line the base of two 20cm cake tins. Whisk the butter and sugar until pale and fluffy. Add the eggs, one at a time, and whisk well. Whisk in the lemon zest, vanilla, flour, milk and a pinch of salt until just combined then divide the mixture between the two tins. Bake in the centre of the oven for 25-30 minutes. Once cooled, cut the cakes into a small circle shapes using a biscuit cutter (same size as your ramekin for ice cream). Set aside for later.

Strawberries: Add to a plastic food bag, seal, leaving just 1cm unsealed. Carefully place into a pan of boiling water using a fork to push out the air. Once air tight, seal the bag shut. Rest a metal spatula on top of the strawberries ensuring they’re submerged but not touching the base of the pan. Turn heat to the lowest heat setting and leave to cook slowly. Strawberries are ready when juice is released and they’re soft but not mushy. Set aside to cool.

Ice-Cream: Add to a ramekin leaving a golf ball shaped hole in the middle. Return to freezer for later.

Italian Meringue: Separate egg whites and beat using an electric whisk on a high speed until you have stiff peaks.

Put the sugar and the water in a saucepan and bring to boil. Add a candy thermometer and leave unstirred. Once the sugar syrup reaches 238°F (115 °C) remove from the heat. Turn the electric whisk beaters back on and pour liquid in a thin stream into the mixing bowl. Continue to beat until it is cooled. When it is cool, it will be thick, smooth and glossy.

To serve: Take the ice cream ramekin and add the strawberries to the centre. Place the sponge cake on top. Gently turn upside down and place on a baking tray. If stuck, place in warm water to ease the ice cream and run a knife around the edge.

Place meringue into a piping bag and cover the whole desert.

Lastly, use a kitchen blow torch to brown the top or place in a hot oven. Enjoy!