Tea Party Diva - Life & Craft

Bombe Alaskas are spectacular at any time. Make these mini lemon bombe alaskas for individual desserts.

Lemons Buy From Art.com

Ingredients

• 3 cups vanilla icecream
• 30 g unsalted butter
• 1/3 cup limoncello liqueur (optional)
• 1/4 cup caster sugar
• extra 1/3 cup caster sugar
• 1/2 tspn finely grated lemon rind
• 1 tbspn lemon juice
• 1 egg yolk
• 2 egg whites
• 1/2 cup thickened cream
• 1 packet sponge cake or own recipe

Method
Line four 125 ml (1/2 cup) moulds with plastic wrap. Add 1/3 cup slightly softened icecream into each mould, pressing firmly. Refreeze remaining icecream. Make lemon curd (recipe below) and refrigerate. When cold, add 1 tblsn of lemon curd into each mould. Cover and return to the freezer.

Mix the remaining lemon curd with the cream to make the lemon cream. Set aside. Cut four rounds of sponge cake a little larger than the moulds. Beat egg whites until soft peaks form. Add the extra sugar a little at a time, continuing to beat the mixture after each addition. Turn the mini bombe alaskas onto the sponge cake rounds. Cover each bombe completely with the meringue mixture.

Bake in a very hot preheated oven for about 3 minutes until lightly browned. Serve immediately with the lemon cream. Add a small sparkler if you like.

Makes 4 serves

Lemon Curd with Limoncello Liqueur
Mix butter, rind, juice, egg yolk and sugar in a double saucepan or a small heatproof bowl over a small saucepan of simmering water. When mixture has thickened a little, stir in limoncello (or alternative) liqueur. Seal lemon curd bowl with plastic wrap and refrigerate until completely cooled.

Variations

• Alternative Lemon Curd Recipe
• Serve with regular cream rather than lemon cream.

Tips
Pressed for time?

A packet sponge cake and pre prepared or bought lemon curd is a quick solution.

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