Entertaining Dessert

Pina colada bombe Alaska

Name: Pina colada bombe Alaska recipe
Yield: 10
Ingredients: 1 small ripe pineapple, core removed, chopped into 2cm pieces; 1/4 cup (55g) caster sugar; 1 tbs white rum; 1.5L good-quality coconut gelato (we used Messina gelato); 1 small ripe pineapple, core removed, chopped; 100ml coconut cream; 1/2 cup (110g) caster sugar; 1 tsp vanilla bean paste; 2 tbs white rum; 1 egg white; 175g unsalted butter, softened; 175g caster sugar; 1 tsp vanilla extract; 3 eggs, at room temperature; 175g self-raising flour, sifted; 1/2 cup (45g) desiccated coconut; 1/2 cup (125ml) milk; 6 egg whites, at room temperature; 1 1/2 cups (330g) caster sugar

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by Georgina Esdaile

Food Editor

Oct 16, 2021

Begin this recipe at least 6 hours ahead. You will need an ice cream churner.

1 small ripe pineapple, core removed, chopped into 2cm pieces
1/4 cup (55g) caster sugar
1 tbs white rum
1.5L good-quality coconut gelato (we used Messina gelato)

Pineapple sorbet

1 small ripe pineapple, core removed, chopped
100ml coconut cream
1/2 cup (110g) caster sugar
1 tsp vanilla bean paste
2 tbs white rum
1 egg white

Coconut cake

175g unsalted butter, softened
175g caster sugar
1 tsp vanilla extract
3 eggs, at room temperature
175g self-raising flour, sifted
1/2 cup (45g) desiccated coconut
1/2 cup (125ml) milk

Meringue

6 egg whites, at room temperature
1 1/2 cups (330g) caster sugar

Method

1.

For pineapple sorbet, place all ingredients in a blender and whiz until smooth. Pour into an ice cream churner and churn for 60 minutes. Transfer to a loaf tin and freeze for 2 hours to firm up slightly, or until ready to use.
2.

Preheat oven to 180°C. Lightly grease the base and side of a 20cm cake pan.
3.

For coconut cake, place butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat for 4-5 minutes until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour, coconut and milk. Use a metal spoon to gently combine. Pour into prepared pan and bake for 35-40 minutes until cooked when tested with a skewer. Cool completely in pan.
4.

Place chopped pineapple and sugar in a large frypan over high heat. Cook for 6-8 minutes until caramelised and softened slightly. Transfer to a bowl and allow to cool completely in the fridge.
5.

To assemble, line a 19cm (base) 13cm (tall) 3L-capacity vessel (we used a small straight-sided saucepan) with three layers of plastic wrap. Spoon coconut sorbet into the base of the pan, followed by the caramelised pineapple and pineapple sorbet. Smooth the top. Top with coconut cake and freeze for 6 hours, or overnight until set.
6.

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.
7.

Invert the bombe alaska onto serving plate. Rub a warm, slightly damp tea towel over the outside of the saucepan to help loosen, if necessary. Spread meringue evenly over the top and side of the bombe alaska, and use a blowtorch to lightly toast the meringue. Serve immediately or keep in the freezer until ready to serve.