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Helen Goh’s recipe for lemon meringue bombe alaska with pistachio cake | The sweet spot

The toasted meringue reveals tangy ice-cream with nutty sponge in this dramatic celebration dessert. Ta-da!There’s a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn’t always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it’s all wrapped in a satiny meringue, torched to golden. It’s a dessert that feels doable but celebratory, a little retro and entirely joyful. Continue reading...


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