Triple Berry Bombe Alaska

Bombe Alaska has been on my "favorite-desserts-list" from the moment I discovered the seductively delicious and harmonious match of alcohol and sweets. We never had it at home; and it was always regarded as a "special" treat. Bombe alaska's were uncommon in Malaysia. I always thought of it as a rare, indulgent dessert. *Well...at least till I discovered I could make it at home on my own *grin*
The best part of the whole show was watching the brandy light up as the hot blue flames flicker profusely. The flames would dance on the surface, spreading quickly to crust the meringue edges with beautiful glossy golden tints. An ingenious idea~ Hats off to its pioneer; what great showmanship!

Originating from New York City in 1876, the first Baked Alaska’ was created in honour of the newly acquired territory of Alaska. Later thought to have been popularized worldwide by French chef Jean Giroix in 1895 at the Hotel de Paris in Monte Carlo

Mom recently discovered a recipe for a baked version of the Bombe alaska from her mountain-high stash of recipe books. I'm glad she goes through them in her free time in search of fun recipes for my blog and I...thanks for the help mom. I really do appreciate it, XOXO.

I gave the recipe a slight touch of "Su Yin" and rang some boys over to help me devour it. It isn't the exactly the type of dessert I could store, leave for later or give away.... it had to be eaten immediately and the excess is usually thrown out. Sigh...What a waste of good bombe *shakes head* :'(

1 large chocolate swiss roll
3 types of berries (Raspberry, blueberry, strawberry) - I bet mango would be excellent too!
1/2 tub SaraLee Strawberry cheesecake Icecream
1/2 cup homemade mixed berry jam
4 egg whites + 1/3 cup sugar
100ml brandy/rum (Min 40% alcohol)

A day in advance, layer the inside of a deep bowl with clingwrap, scoop soften icecream into the bowl, and pat down to compact into a semi sphere shape. Leave in freezer to set for at least 3 hours. Slice cake into 1 cm slices and lay 2 slices on a baking tray. Spread jam onto the cake surface and invert frozen icecream onto the cake. Working quickly, cover the icecream dome with a quick spread of jam and cover entirely with slices of cake. Press the corners down and compact into shape with the help of some clingflim on top. Pop back into the freezer overnight.Just before serving, Beat the egg whites till fluffy and stiff, add sugar a tablespoon at a time and beat till meringue is glossy and forms stiff peaks. Preheat oven to the highest temperature (240 degrees) and pipe meringue onto the icecream and cake dome. Bake the bombe for 2-3 minutes or until the meringue begins to borwn slightly. Remove from the oven briskly and pour brandy over the dome. Light the liquor on fire and watch the flames spread over the golden meringue crust. Serve immediately with the mixed berries.