Sovrano LImoncello Bombe Alaska


  • 1 cup (250ml)Sovrano LIMONCELLO
  • 2 tablespoons caster (superfine) sugar
  • 24 small sponge finer biscuits
  • 2 litres vanilla ice-cream (or you can make your own)
  • 1 x 350g jar store bought lemon curd


  • 4 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 1 teaspoon white vinegar


Heat the Sovrano Limoncello and sugar in a small saucepan over low heat and cook stirring, until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from heat and set aside to cool down completely.

Dip the biscuits in the cooled Sovrano Limoncello syrup and use to line a base of a 32cm x 7 1/2 cm x 8cm loaf tin double lined with plastic wrap. Place the ice cream in the bowl of an electric mixer and beat until softened. Add the lemon curd and fold through until just combined. Place 1/2 the ice cream mixture in the tin and top with the remaining biscuits. Top biscuits with remaining ice cream. Cover with plastic wrap and freeze for 3 hours or overnight.

Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy. Carefully invert the bombe alaska and using a palette knife cover the top and sides with the meringue. Place under a preheated hot grill for 1 minute until golden. OR you can use your blow torch.

courtesy of Jan

Sovrano Limoncello

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