Banjo's Bombe Alaska

Ingredients

6-8 Sponge Biscuits
1/2 Cup Strawberries, hulled and halved
1/2 Cup Peach Slices
4 x 100ml Ice Cream Slices
4 Egg Whites
1/2 Cup CSR Caster Sugar

Method

1 : Preheat oven to 220oC.
2 : Place sponge biscuits over base of 20cm square baking dish. Place ice cream slices then strawberries and peaches
over the top of the biscuits. Place in freezer until needed.
3 : Beat egg whites until stiff, add CSR Caster Sugar gradually, continue beating until the sugar has dissolved and is
thick and creamy.
4 : Spread meringue mixture over fruit and ice cream using a spatula. Bake in hot oven (220oC) for 4 mins.

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.