Method

• 1.
  Preheat oven to 160°C. Line a 12cm x 27cm (2.5L-capacity) loaf pan with two layers of plastic wrap. Line a 25cm x 37cm baking tray with baking paper. (Your baking tray needs to be large enough to cut two 12cm x 27cm rectangles to fit the top and bottom of the loaf tin.)
• 2.
  For the cake, place flour, baking powder, ground spices and sugar in a large bowl and whisk to combine. Place butter, golden syrup and 1/2 cup (125ml) boiling water in a bowl and whisk to combine. Combine flour mixture and butter mixture with the egg, yolks and grated ginger, and whisk until smooth. Pour into prepared baking tray and bake for 25 minutes or until cooked when tested with a skewer. Allow to cool completely in tray.
• 3.
  Place ginger preserve and caramel in a small bowl and mix to combine. Set aside.
• 4.
  Cut gingerbread cake into 2 rectangles to fit the top and bottom of the loaf pan. Place one layer of cake in the bottom of the pan. Spoon in half the ice cream and top with half the ginger caramel mixture. Repeat with remaining ice cream and ginger caramel and smooth the top. Top with second layer of cake. Place in the freezer for 6 hours or overnight until firm.
• 5.
  Once set, make the meringue. Place egg whites and sugar in a heatproof bowl over a saucepan of barely simmering water. Cook, whisking occasionally, until sugar has dissolved and mixture is hot. Transfer to the bowl of a stand mixer with the whisk attachment and whisk for 6-8 minutes until meringue is thick, glossy and cool.
• 6.
  Invert loaf onto a serving plate and remove the mould and plastic wrap. Spread meringue evenly over the bombe alaska, and use a blowtorch to lightly toast the meringue. Serve immediately or keep in the freezer until ready to serve.