Stracciatella chocolate orange bombe Alaska

Instructions

1 For the praline, lightly grease a small baking tray with a little oil. In a saucepan, heat the caster sugar over medium heat until it melts into a caramel; swirl around the pan as you do this to melt evenly. Stir in the almonds and leave on the heat for a 1–2 min to toast the almonds. Pour the mixture onto the greased tin and set aside to harden. Once cooled, break up the pieces and either finely chop or place in a food processor and pulse to chop roughly. Set aside.

2 For the ice cream, whisk the condensed milk, double cream and vanilla together until thick. Fold in the shards of Flake, orange zest and juice, and Cointreau, if using.

3 Pour half the ice cream mixture into the lined pudding bowl. Sprinkle over the praline, then pour over the remaining mixture. Place the Viennese biscuits over the top in an even layer. Cover with cling film and freeze for 6 hrs or overnight.

4 Just before serving, finish off the bombe with the meringue covering. Whisk the egg whites until soft peaks form, add the caster sugar 1 tbsp at a time and continue whisking. Once you have a smooth, glossy mixture, fold in the cocoa gently to create a ripple effect.

5 Remove the bombe from the freezer and place the bowl in hot water for a minute or so to loosen. Turn upside down onto a platter or stand, and remove the cling film. Spoon over the meringue topping to cover the ice cream. Blowtorch the meringue to toast. Serve immediately or freeze for up to 2–3 days.

TIP: This can be made ahead – the meringue turns almost marshmallowy in texture and it will keep well for 2–3 days