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For the Sponge:

  • Vanilla (pod) 10 g
  • Caster sugar 115 g
  • Egg 200 g
  • Plain flour 75 g

For the Limoncello bombes:

For the Meringue:

  • Caster sugar 225 g
  • Water 100 ml
  • Egg white 120 g
  1. For the Sponge:

    • Preheat an oven to 170c. Line three half gastronome trays or sponge tins (20cm linewith baking paper/non-stick baking mats. Spray oil spray to prevent further sticking.
    • Halve the vanilla pod and scrape the seeds from the pod.
    • Place the seeds, sugar and eggs into a kitchen mixer and whisk until doubled in size and thick and creamy.
    • Sift the flour and carefully fold in. Pour into the lined baking trays and cook in the oven for 8-10 minutes until lightly golden and set.
    • Remove from the oven and place the cake layers on trays to cool.
    • When cool cut 6cm rounds , then cling film until required.

  2. For the Limoncello bombes:

    • Place the milk into a bowl and add the CARTE D'OR Lemon mousse and Limoncello liqueur.
    • Whisk for 2 minutes at a slow speed followed by 5 minutes at a high speed.
    • Pipe the Limoncello mousse into lined dariole moulds then place in the freezer for 3 hours.
  3. For the Meringue:

    • Place the sugar then gently add the water place the pan on the heat and bring to the boil.
    • If the sugar is coming up the sides of the pan brush down with a little water to prevent it from crystallising.
    • Using a thermometer take the sugar up to 120c. When the sugar is at 110c start the electric whisk on the egg whites.
    • Once the sugar is at 120c pour a steady stream of the sugar syrupinto the egg whites whilst the machine is still running. Keep going until all the sugar is incorporated into the whites.
    • Allow to continue to whisk until cool.
    • Place the egg whites into a piping bag with star nozzle for use later.

  4. To Assemble :

    • Unmould the Limoncello bombes then place the sponge on the base. Place back in the freezer until required.
    • Place the base for the Alaska on the plate then start piping the meringue until the frozen mousse is completely covered.
    • Using a blow torch lightly colour the meringue then serve.
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