Chocolate-cherries alaska bomb
- Preparation Time20 mins
2) In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer the meringue to a large piping bag fitted with a large star tip.
3) Preheat oven to 220 degrees C.
4) Remove bomb from freezer, unwrap the bottom, and turn out onto a metal or other heatproof serving dish. Peel away the cling film from the ice cream.
5) Pipe stars of meringue all over the bomb, covering it completely and sealing it all the way to the edge of the dish.
6) Bake the bomb in the oven for 2 to 3 minutes until it begins to brown.
7) Remove from the oven and gently pour the brandy all over the bomb. Ignite the brandy with a long kitchen match and let burn until the flame subsides.
8) When the flames die down, cut into wedges and serve immediately.
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