The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25921/tiramisu-bombe-alaska

LifestyleFOOD.com.au

This amazing Tiramisu flavoured Bombe Alaskan is sure to impress guests at your next dinner party.

Ingredients

  • Coffee meringue

  • 400g caster sugar

  • 50g liquid glucose

  • 240g egg whites

  • 10g freeze dried instant coffee granules

  • cocoa powder for dusting

  • Marsala gelato

  • 470g milk

  • 150g pure cream

  • 140g caster sugar

  • 35g skim milk powder

  • 5g stabiliser

  • 50g sweet marsala wine

  • Gianduia gelato

  • 660g milk

  • 150g caster sugar

  • 15g skim milk powder

  • 50g dextrose

  • 5g stabiliser

  • 40g dark cocoa powder

  • 80g hazelnut paste

  • Espresso gelato

  • 500g milk

  • 70g mascarpone

  • 20g espresso (see recipe)

  • 100g egg yolks

  • 130g caster sugar

  • 100g sweet marsala wine

  • 40g skim milk powder

  • 35g dextrose

  • 5g stabiliser

  • 5kg dry ice

  • Espresso

  • 40g instant coffee

  • 400g hot water

  • Savoiardi biscuits

  • 4 eggs

  • 2/3 cup white sugar

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 3/4 cup all-purpose flour

Method

  • 1.

    For the coffee meringue, place sugar glucose and enough water to cover in a pan and heat mixture until it reaches 121°C. Whip egg whites until they reach a soft peak. Slowly pour sugar mixture into egg whites and continue to whip until stiff peaks form. Once mixture reaches room temp, add in coffee granules and mix until well combined.

  • 2.

    For the savoiardi biscuits, preheat oven to 190°C. Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes. In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and gently fold it in. Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner. Bake at 190°C for about 15 minutes until firm to the touch and golden.

  • 3.

    For the marsala gelato, put the milk and cream over a double boiler and heat to 40°C; put the sugar, skim milk powder and stabilizer in a bowl and combine. Mix together with milk and cream mixture and bring to 65°C. Put the mixture in the freezer, whisking every 10 minutes until it reaches 4°C. blend the mixture with a stick blender for one minute before transferring to the bowl of a stand mixer and slowly adding the dry ice. Once mixture comes together, put the mixture in a mold and freeze.

  • 4.

    For the gianduia gelato, put the milk in a double boiler. Put the sugar, skim milk powder, dextrose, stabilizer and cocoa powder in a bowl and mix to combine. When the milk reaches 40°C, whisk in the powders and the hazelnut paste and heat the mixture to 65°C.

  • 5.

    Put the mixture in the freezer, whisking every 10 minutes until it reaches 4°C.

  • 6.

    Blend the mixture with a stick blender for one minute before transferring to the bowl of a stand mixer and slowly adding the dry ice. Once mixture comes together, put the mixture in a mold and freeze.

  • 7.

    For the espresso gelato, add the milk, mascarpone and coffee in a double boiler. Whisk the egg yolks until pale in colour, add the sugar and continue whisking until thick and pale. Slowly add the Marsala and whisk constantly until mixture is very thick and holds a trail. Set aside. Mix together the skim milk powder, dextrose and stabilizer in a bowl. When the milk and mascarpone mixture hits 40°C whisk in the powders and bring the mixture up to 75°C. Slowly pour the mixture into sabayon, whisking constantly. Pour the entire mixture back into the double boiler and heat to 75°C. Put the mixture in the freezer, whisking every 10 minutes until it reaches 4°C. Blend the mixture with a stick blender for one minute before transferring to the bowl of a stand mixer and slowly adding the dry ice. Once mixture comes together, put the mixture in a mold and freeze.

  • 8.

    Once gelato is completely frozen, remove from mold and top with coffee meringue and blowtorch to caramalise and finish with cocoa powder.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

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