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Peach Melba Bombe Alaska


  • Blend three-quarters of the raspberries with the Framboise and sugar to taste. Then taste for the balance of sweetness and set aside.
  • Bring the water with 100 gm sugar, the cinnamon sticks and vanilla to the boil in a large heavy-bottomed pot. Turn the heat down, add the peaches, weight down with a plate and simmer for 5-8 mins. Then turn off the heat and leave the peaches in the pot to cool. When cool enough to handle, remove the skins and slice.
  • Preheat oven to 230°C fan forced (250°C normal).
  • To make the meringue, beat the egg whites until soft peaks form. Then add 180 gm sugar, little by little, and continue to beat until stiff and shiny. Transfer to a piping bag with a star nozzle, if you have one.
  • Place a slice of Swiss Roll on individual plates and sprinkle with a little Framboise. Top with the sliced peaches, extra raspberries, a little of the puree and a good scoop of ice cream. Then pipe the meringue around the edges and over the top to form a 'mountain' and cook on the top shelf of the oven until golden brown.
  • Serve immediately.


  • 2 punnets fresh raspberries
  • Framboise liqueur (or any other fruit liqueur)
  • caster sugar
  • 2 litres cold water
  • 2 cinnamon sticks
  • 1 vanilla bean, cut in 3 or 4
  • 6 ripe peaches, unpeeled
  • 4 egg whites
  • 4 slices Swiss Roll
  • 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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm