Chef Matt Moran’s Celebratory Bombe Alaska Recipe

Matt Moran

Chef and Author

Jun 10, 2023

Celebrated chef Matt Moran shares his twist on the classic Bombe Alaska recipe.

Try the his stunning meringue and lime and coconut ice-cream dessert which is especially good for a special occasion.

In this recipe, the bombe Alaska is served on a plate and with a blackberry puree. The recipe takes 45 minutes to prepare and needs to be baked in a low temperature for an hour.


Birthday Bombe Alaska
Birthday Bombe Alaska


Serves 8

Preparation time: 45mins

Cooking time: 1hour

Blackberry Puree

200 g blackberries

20 g caster sugar

Ice cream

1 litre milk

16 egg yolks

225 g sugar

250 ml cream

100g blackberry puree

Coconut Daquoise

2 egg whites

70 g icing sugar

30 g almond meal

40 g coconut, desiccated

20 g coconut, shredded


7 egg whites

200 g castor sugar


To make the black berry puree, place the blackberries, sugar and 1 tablespoon of water into a saucepan over a medium heat. Allow mixture to simmer for approximately 20 minutes or until berries have become soft. Once soft remove from heat, place in a blender and blend on high until mixture becomes a smooth puree consistency. Pass the mixture through a fine sieve to remove seeds. Set aside and allow to cool.

To prepare the ice-cream, bring the milk to the boil in a saucepan, remove from the heat. In a separate bowl, whisk the egg yolks, and sugar then pour in a little of the warmed milk. Stir together, then pour the egg mixture into the remaining milk and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Strain the liquid into a bowl that is set over iced water, stir in the cream and pour into an ice-cream machine. Churn according to the manufacturer’s instructions. Once churned fold 100g of prepared blackberry puree through the ice cream mixture to provide a ripple effect.

To make the coconut daquoise, preheat the oven to 190°C and line a baking tray with baking paper. Using an electric mixer whisk the egg whites adding the icing sugar a little at a time until soft peaks form, set aside. In a separate bowl mix together almond meal and coconut until well combined. Fold the egg whites through the coconut mix. Pour the mixture into the baking tray and place in the oven for approximately 5 minutes or until golden. Remove from the oven and allow to cool on a wire rack. Once cooled using a 3cm circular cutter, cut out eight rounds.

To prepare the meringue, place the egg whites in a clean dry bowl. Using an electric mixer whisk the egg whites on high. Slowly add the castor sugar and continue to whisk until stiff peaks are formed and the mixture becomes shiny.

Scoop the ice cream into small balls approximately the size of a golf ball and place on top of the daquoise rounds. With a piping bag pipe the meringue around the sponge and ice cream until all fully covered. Using a blow torch cook the outside of the meringue until it is golden.

To serve, place the bombe Alaska on a plate and serve with blackberry puree.


By Matt Moran

Chef and Author

Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish. In addition he is the owner of ARIA Catering an event company based in Sydney, Brisbane & exclusively at the Sydney Opera House. While Matt’s main focus remains his restaurants, his appearances on TV shows such as Chopping Block, Masterchef, Junior Masterchef and My Restaurant Rules have also helped to raise his profile. His passion and knowledge is also shown on his award-winning show, Paddock to Plate. Since 2003 he has been a member of the International Culinary Panel for Singapore Airlines, and has represented Australia in promoting food and wine in Asia and most recently GQ Magazine awarded him Chef of the Year in 2012. Since 2012 Matt has represented LG Electronics as ambassador for its Home Appliance category, appearing as the face of LG’s Signature Kitchen and Door-In-Door Refrigerator ranges



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