Strawberry Ripple Bombe Alaska

Baked Alaska always reminds me of forgettable hotel or catered desserts. You know the type I’m thinking of…I’ve only ever had the sort that includes freezer burned ice cream and too-foamy meringue.

I have long loved the idea of a Baked Alaska, and I loved it even more when I learned people in the world often call it Bombe Alaska. So fancy! I just love the way “bombe” feels and sounds. In an effort to make this dessert everything I have dreamed it would be, I wanted there to be a jewel-toned surprise. So, I went with a vanilla custard ice cream with a sweet, jammy, white balsamic + strawberry ripple, on top of a olive oil + pistachio sponge cake. I covered the whole thing in glossy swiss meringue with lots of swirls to ensure a pretty toast.

I made the cake and the ripple using Colavita Olive Oil and Chardonnay Balsamic. The olive oil lends it’s fruity nature to the cake and keeps it more tender while frozen than butter would. Balsamic is a natural pair with strawberries and I like the white variety because it doesn’t muddy the vibrant color of the berries like a traditional balsamic might. Plus it lends a sweet tang that is so irresistible. Seriously, I had a spoonful (or 4) of the ripple straight from the pan.

Since I liked these products so much and because you are all da bombe (had to!), in association with Colavita and Fine Cooking*, we are doing a giveaway of some of Colavita’s Olive Oil and Balsamic as well as a 1-year subscription to Fine Cooking Magazine. Enter below! Leave a comment telling me what your favorite ice cream flavor is.**

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