Jordan’s Vanilla Coffee Bombe Alaska with Gingerbread Caramel


Gingerbread Caramel

Ice Cream Cake


  • 6 egg whites, at room temperature
  • 1 1/2 cups (330g) superfine sugar
  • 1/4 cup rum (whisky or vodka is also good), for serving (optional)



  1. Line the base of a 7.5-inch (19cm) by 5-inch (13cm) 3L-capacity straight-sided saucepan with three layers of plastic wrap and place it in the freezer. 
  2. Prepare the gingerbread caramel by mixing the caramel sauce with 1 tsp Beyond Good Pure Ground Vanilla and gingerbread spice (see the TIP box for how to make your own). 
  3. Mix the milk and 1 tbsp Beyond Good Pure Madagascar Vanilla Extract and set aside. 
  4. Spoon the coffee ice cream into the base of the pan, followed by a generous drizzle of the caramel sauce. 
  5. Mix the remaining 1 tsp pure Beyond Good Pure Ground Vanilla into the vanilla ice cream and spoon that onto the top of the caramel sauce. 
  6. Finally, add the cake layer and soak it generously with the vanilla milk. 
  7. Wrap with plastic wrap and freeze for at least 4 hours or overnight. 
  8. Once set, make the meringue: place the egg whites into a large bowl and whip until the mixture forms soft peaks. Gradually add the sugar until glossy. Whip in the remaining 1 tbsp Beyond Good Pure Madagascar Vanilla Extract
  9. Turn the bombe Alaska onto a serving plate. Rub a warm, slightly damp tea towel over the outside of the saucepan to help loosen, if necessary. 
  10. Spread meringue evenly over the top and side of the bombe Alaska. 
  11. Use a blowtorch to toast the sides, or you can flambe it at the table for a real showstopper: carefully heat the rum in a small saucepan until bubbles start to form. Use a long lighter to set the rum alight carefully then carefully pour it over the alaska. Serve immediately. 

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