There’s a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame … This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn’t always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it’s all wrapped in a satiny meringue, torched to golden. It’s a dessert that feels doable but celebratory, a little retro and entirely joyful.
Lemon meringue bombe alaska with pistachio cake
Prep 10 min
Freeze 8 hr+
Cook 1 hr 30 min
Serves 8-10
For the pistachio cake
40g shelled pistachio nuts
60g plain flour
½ tsp baking powder
⅛ tsp fine sea salt
60g room-temperature unsalted butter
60g caster sugar
Finely grated zest of 1 lemon
1 large eggat room temperature
½ tsp vanilla extract
40ml milk
For the lemon ice-cream
330g lemon curd (shop-bought or homemade)
100g condensed milk
100g plain, unsweetened yoghurt
1 tbsp lemon juice
300ml double cream
For the meringue
3 large egg whites (about 90g)
150g caster sugar
⅛ tsp cream of tartar
1 tsp lemon juice
1 tsp vanilla extract
Line the base and sides of a 20cm round cake tin with baking paper. Put the pistachios in a food processor and process until finely ground. Add the flour, baking powder and salt, and pulse to combine; transfer to a small bowl.
Heat the oven to 190C (170C fan)/375F/gas 5. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until lightened. Beat in the egg and vanilla, then, on low speed, mix in the pistachio flour in three stages, alternating with the milk. Once just combined, scrape the batter into the lined tin and spread out evenly (it’s a very shallow cake). Bake for 15-17 minutes, until light golden brown and a skewer inserted into the centre comes out clean. Transfer the tin to a rack for a few minutes, then unmould and leave to cool completely.
Line a one- to one and a half-litre pudding bowl with a few layers of clingfilm, making sure there is a generous overhang all around. Whisk the lemon curd, condensed milk, yoghurt and lemon juice in a medium bowl. Beat the cream to soft peaks, then fold into the lemon curd mix; be gentle but thorough – there shouldn’t be any white streaks. Scrape into the lined pudding bowl, then place the cake on top. Fold over the overhanging clingfilm to cover, then freeze for eight to 12 hours, until firm.
Once the ice-cream has frozen, make the meringue. Find a saucepan on which your electric mixer bowl will sit stably. Fill the saucepan a quarter of the way up with water and bring to a simmer. Put the egg whites and sugar in the bowl and set it over the pan, making sure the base isn’t touching the water. Whisk until the sugar dissolves and the mix is warm; rub a bit between your fingers: it’s ready when it feels smooth and not gritty. Transfer the bowl to the mixer, and beat with the whisk attachment on medium-high for a minute. Add the remaining ingredients and beat for five minutes, until thick and glossy.
To serve, invert the ice-cream bombe on to a serving plate. Gently tug at the clingfilm to release the ice-cream, then lift off the bowl and remove and discard the clingfilm. Spoon the meringue generously over the bombe to cover it entirely, using a small spatula to create swoops and peaks (at this stage, it can go in the freezer until ready to serve). Just before serving, use a blowtorch to caramelise the meringue until golden brown, then slice into wedges with a hot knife (dip it in a jug of hot water first, and wipe dry).
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