Bombe Alaska made with shop ice-cream jazzed up with Dad's burnt cumquat marmalade

cake base

1. Beat butter, sugar & vanilla with electric beaters until creamy.
2. Whilst beating add eggs one at a time.
3. Add rest of ingredients and fold together with metal spoon till well combined.
4. Pour into lined 16cm cake tin and bake in 180 deg oven for about ½ hr or until cake is just firm.
5. Allow to cool & cut cake to the same size as the ice cream base.

Cumquat & pecan toffee Ice cream

1. Mix marmalade & Grande Marnier together.
2. Cut or mould ice cream to desired shape, make a hole in the centre and spoon in marmalade mixture, pop back into freezer.
3. To make pecan toffee, put sugar and water into non stick pan and cook on medium heat without stirring, until it starts to go golden and caramelises. Be careful as it can burn very quickly.
4. Add pecans to toffee and quickly spread the mixture onto a non-stick baking sheet.
5. Once cool and hard grind in a mortar or food processor to chunky consistency.
6. Coat ice cream with toffee pecans so it looks like a hedgehog.
7. Place on top of cake, trimming cake if necessary to make a seamless fit and pop back in freezer.

meringue

1. Beat egg whites until stiff
2. Continue beating and gradually add sugar until well incorporated and meringue is shiny
3. Using a pallet knife cover the entire ice cream cake with the meringue
4. Bake in a preheated hot 250 deg oven until meringue goes golden
5. Serve immediately.
6. For that extra finishing touch, flame some alcohol in a pot and pour it over the top of the Bomb Alaska...It’s a crowd pleaser!