MKR Episode 2 recipe: Margarita Bombe Alaska

Margarita Bombe Alaska

Prep Time: 40 mins + freezing

Cook Time: 35 minutes.

Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

Serves six.

Ingredients

Lime juice and caster sugar, for dipping

Ice Cream

215ml lime juice

50ml tequila

50ml Triple Sec or Cointreau liqueur

395g can condensed milk

800ml double cream

250g icing sugar

Almond Sponge Recipe

150g ground almonds

100g self-raising flour

185g unsalted butter, softened

165g caster sugar

3 eggs

Italian Meringue

150g caster sugar

150ml water

3 egg whites

Pinch cream of tartar

Method

1. Place a six-hole silicone dessert mould (7cm top diameter, 90ml-capacity) on a freezer-proof tray.
2. To make ice cream, place lime juice, tequila, Triple Sec and icing sugar into bowl of an electric stand mixer bowl fitted with a whisk attachment. Whisk on low to combine.
3. Add the cream and whisk until soft peaks form. With the motor operating, gradually add the condensed milk and continue to whisk until incorporated (do not allow mixture to become too stiff). Spoon into holes of silicone dessert mould. Freeze for several hours or overnight.
4. Preheat oven to 200C.Grease a 20cmx30cm cake pan. Line base and long sides with baking paper, extending paper over two long sides.
5. To make almond sponge, combine ground almonds and flour in a small bowl.
6. Place butter and sugar in bowl of an electric mixer fitted with a whisk attachment. Whisk until pale and creamy, scraping down sides as necessary. With motor operating, add eggs one at a time until combined. Add ground almond mixture and whisk to combine. Spoon mixture into prepared pan and spread evenly. Bake for about 30 minutes or until firm to touch. Cool in pan.
7. Remove cooled sponge from pan and invert onto a cutting board. Remove baking paper. Using a 7cm round cutter, cut out six rounds.
8. To make Italian meringue, whisk egg whites and cream of tartar in an electric mixer until soft peaks form. Stir sugar and water in a saucepan over medium heat until sugar dissolves. Bring to 116C on a candy thermometer . With motor operating, drizzle hot syrup into egg whites between the whisk and the bowl. Once incorporated, whisking until meringue is thick and glossy.
9. Brush or dip rim of serving plates in lime juice. Dip in caster sugar.
10. Place sponge round on serving plates and top with an ice cream dome. Working quickly, spread meringue all over ice cream and sponge. Using a blowtorch, brown meringue until golden.

MKR continues Wednesday at 7.30pm on Channel 7 and 7plus.

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