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Bombe Alaska


  • Preheat oven to 210°C fan forced (230°C normal).
  • Beat the egg whites using a hand mixer until soft peaks are formed. Then add the caster sugar and beat until stiff and shiny. Transfer the mixture to a piping bag and set aside.
  • Lay slices of the Swiss roll on a lightly oiled baking tray, in one layer, and top with a scoop of ice cream.
  • Then pipe a thick layer of meringue over the sponge and ice cream and cook in the oven for 2-3 mins until lightly browned. 
  • nb. You could make one large Bombe Alaska, if you prefer.


  • 2 egg whites
  • 90 gm caster sugar
  • cooking oil spray
  • 1 Swiss roll, cut into slices
  • vanilla ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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