Food & Cooking Recipes Dessert & Treats Recipes Baked Alaska Bombe 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: Frederic Lagrange Prep Time: 1 hr Total Time: 13 hrs Servings: 12 Yield: 1 7-cup bombe This bombe isn't as big as the one at Martha's party, but it is still spectacular. You will need a small kitchen torch, for browning the meringue frosting. Ingredients For the Bombe 1 pint Raspberry Sorbet for Baked Alaska Bombe, softened (reserve 2 tablespoons, melted, for coulis) 1 pint Blueberry Sorbet for Baked Alaska Bombe, softened (reserve 2 tablespoons, melted, for coulis) 2 pints vanilla ice cream, softened 1 round 7 ½-inch Almond Dacquoise, plus 12 Almond Dacquoise Cookies, for serving For the Meringue Frosting 1 ½ cups sugar 6 large egg whites, room temperature Pinch of salt ¼ teaspoon cream of tartar For Serving Fresh blueberries Directions Make the bombe: Line a 7-cup bombe mold or deep bowl with plastic wrap. Spread raspberry sorbet into mold, pressing evenly into bottom to prevent air pockets. Freeze 1 hour. Spread blueberry sorbet evenly over raspberry. Freeze 1 hour. Spread vanilla ice cream over blueberry. The ice cream should come to top of mold. Place dacquoise round on ice cream, pressing gently to adhere. Wrap bombe in plastic wrap, and freeze overnight. Dip bottom and sides of mold in hot water, unwrap top of mold, then invert mold onto a serving platter (repeat dipping if necessary). Remove plastic wrap; wipe off excess melted ice cream and sorbet. Refreeze at least 1 hour and up to overnight. Make the meringue frosting: Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring until sugar dissolves. Cook, undisturbed, until a candy thermometer registers 248 degrees. Meanwhile, whisk egg whites with a mixer on low speed until foamy. Add salt and cream of tartar. Raise speed to medium, and whisk until soft peaks form, about 8 minutes. Reduce speed to low, and add hot syrup in a slow, steady stream down side of bowl. Raise speed to high, and beat until thick, fluffy, and cool, about 7 minutes. Fit a large pastry bag with a large star tip (such as Ateco #827). Pipe meringue over cake to completely cover with rosettes, pulling up as you pipe to form points. Freeze at least 30 minutes and up to 6 hours. To serve, lightly brown meringue all over with a small kitchen torch. Serve immediately with coulis, blueberries, and dacquoise cookies. Cook's Notes To finish Martha's baked Alaska bombe, meringue was piped over layers of ice cream and sorbet. The creation was then briefly frozen and lightly browned with a kitchen torch before being served with fresh fruit and dacquoise cookies. Rate it Print