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Cherry Bombe Alaska

Cherry Bombe Alaska


  • 1 jar cherries drained
  • 1 pckt sour cherry pistachio nougat, chopped
  • 1L good quality vanilla icecream
  • 500g cherry sorbet
  • 500g coconut icecream
  • 180g egg whites
  • Pinch of cream of tartar
  • 200g caster sugar
  • 1 round chocolate cake to fit base of pudding mould ~1.5cm thick (use your favourite recipe)
 Cherry Sorbet
  • 1.5kg fresh cherries
  • 600g sugar
  • 250ml water
  • 1 lemon juice
  • 1 vanilla bean
  • 1 cinnamon stick
Coconut Icecream
  • 600ml cream
  • 500ml milk
  • 100g toasted shredded coconut
  • 200g coconut palm sugar (or caster sugar)
  • 12 egg yolks

Cherry Sorbet
Pit the cherries, purée and set aside. Boil the water and sugar, vanilla bean and cinnamon stick together for 5 mins. Allow to cool. Add the cherries and lemon juice. Strain and churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.
Coconut Icecream
Bring the milk and cream to the boil with the toasted coconut and sugar. Steep to allow the flavours to develop for about ½ an hour. In a bowl whisk the egg yolks until light and fluffy. Slowly pour in the hot milk and cream and whisk together. Over a double boiler cook the icecream base until it coats the back of the spoon. Strain and cool over a tub of ice. Once cool churn in an icecream machine or use a KitchenAid Mixer with icecream attachment.
To Assemble
Line the inside of a 2L pudding mould with cling film. Add the churned cherry sorbet mix to cover the bottom third of the mould. Layer with a row of cherries. Allow to firm in the freezer. Once firm add the coconut layer. Freeze. Combine softened vanilla icecream & chopped nougat together then place on top of the coconut icecream layer. Place a disc of chocolate cake to fit the top of the last layer. Freeze. When you are ready to serve, turn out onto a lined oven tray. Whisk the egg whites and the cream of tartar in a bowl until stiff peaks form. Gradually add the sugar and whisk together. Coat the icecream with meringue and place in a hot oven for a few minutes until browned. Serve immediately.          
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