Gingerbread And Whisky Bombe Alaska Recipe
Gingerbread cake with a dash of whisky, layered with caramel-laced ice cream and fluffy toasted meringue makes this a crowd-pleasing dessert.
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Cooking tools:
- Kitchen torch
- Plastic wrap
- Mixing bowl
- Pastry brush
- Oven
- Cake pan
- Non-stick baking paper
- Saucepan
- Whisk
- Cooling rack
- Skewer
- Hand mixer
- Stove
- Spoon
- Plate
- Chef's knife
- Measuring cup
- Freezer
- Oven mitt
Ingredients
- 80g ginger nut biscuits, finely crushed
- ¼ cup (60ml) whisky
- ⅓ cup (100g) store-bought thick caramel
- 4L vanilla ice-cream, softened
- 150ml (about 4) egg whites
- 2 cups (440g) caster sugar
- ⅓ cup (80ml) water
- ½ tsp cream of tartar
- Ginger cake
- 1 cup (150g) plain flour
- 1½ tsp baking powder
- 2 tsp ground ginger
- ½ tsp mixed spice
- ½ cup (110g) firmly packed brown sugar
- 85g unsalted butter, chopped
- ⅓ cup (115g) golden syrup
- ⅓ cup (120g) honey
- 1 egg, lightly beaten
- 150ml milk
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