This simple variation of a Bombe Alaska does not require you to ‘flambe’, or flame with alcohol, so one less fussy step to worry about. It’s such a great party stopper and our more modern version is deliciously tart. The lemon syrup can be made a few days ahead, as can the ice cream steps, so read the full recipe before you get started.
Prepare your tin by double lining a 32×7.5×8-centimetre loaf tin with plastic wrap.
Place syrup ingredients into a medium-sized saucepan, and bring to a boil over medium heat, stirring occasionally. When all the sugar has dissolved, remove saucepan from heat and place to one side to cool down completely.
Dip half the savoirardi biscuits, sugar side down, into the cooled lemon syrup and use to cover the base of the lined tin.
Place the ice cream in a large bowl and, using an electric hand mixer, beat until softened. Add the lemon curd to the ice cream and fold through until just combined.
Spread half of the ice cream mixture on top of the sponge fingers in the tin. Dip the remaining sponge fingers into the lemon syrup and place on top of the ice cream mixture. Top with the remaining ice cream mixture, to give you two layers of each. Cover with plastic wrap and place in freezer for 2-3 hours or overnight.
Place the egg whites in a large clean bowl and, using an electric hand beater, beat until you have soft peaks. Gradually add the sugar followed by the vinegar and continue to beat until the mixture is thick and glossy.
Remove the ice cream mixture from the freezer. Carefully invert the frozen mixture onto a heatproof serving plate and remove the plastic wrap from the outside.
Using a palette knife, cover the top and sides with the meringue as quickly as possible so your ice cream stays firm. Place under a hot grill for 1 min or until golden, or alternatively colour with the use of a kitchen blow torch.
1 cup lemon juice – approximately 5-6 lemons
1 cup Essente caster sugar
24 Savoiardi ‘Romeo et Guilietta’ ladyfinger sponge biscuits
2 litres Rush Munro’s vanilla bean ice cream
320 grams Mrs Darlington’s Legendary lemon curd
4 egg whites
220 grams Essente caster sugar
1 teaspoon white vinegar