Stracciatella chocolate orange bombe Alaska Recipe

(1 rating)

Meet the Stracciatella chocolate orange bombe Alaska - think Terry’s chocolate orange meets Vienetta!

Stracciatella chocolate orange bombe Alaska served on a glass cake stand with sparklers
(Image credit: Future/Hannah Hughes)
Preparation Time45 mins
Total Time45 mins plus freezing
Nutrition Per PortionRDA
Calories676 Kcal34%
Saturated Fat24 g120%
Fat43 g61%
Carbohydrates62 g24%

This Stracciatella chocolate orange bombe Alaska is a luxurious pudding that takes a lot less effort than it looks to put together, making it a simple showstopper to serve this Christmas.

We love Christmas dessert ideas that can be completely made ahead and this recipe is one of them. The meringue turns almost marshmallowy in texture and it will keep well for 2-3 days. 

For added wow factor when you serve this pudding, add indoor sparklers!


For the praline:

  • 60g caster sugar
  • 55g whole almonds 
  • 16 viennese biscuits
  • For the ice cream:
  • 1tin condensed milk 
  • 600ml double cream
  • 1tbsp vanilla paste
  • 2 flakes, sliced into shards
  • 1 large orange, zested and juiced
  • 3tbsp Cointreau (optional)

For the meringue:

  • 3 medium free range egg whites
  • 180g caster sugar
  • 2tsp cocoa powder

You will also need a 24cm (1.5ltr) glass pudding bowl, lined with two layers of cling film.


  1. Start with the praline: lightly grease a small baking tray with a little oil.  In a saucepan, heat the caster sugar over medium heat until it melts into a caramel, swirl around the pan as you do this to melt evenly. Stir in the nuts and leave on the heat for a minute or two to toast the nuts. Pour the mixture onto the greased tin and set aside to harden. 
  2. Once cooled, break up the pieces and either finely chop or place in a food processor and pulse to chop roughly. Set aside. 
  3. For the ice cream, whisk the cream and condensed milk together until thick. Fold in the shards of flake, orange zest and juice and Cointreau if using.
  4. Pour half the ice cream mixture into the lined pudding bowl. Sprinkle over the praline, then pour over the remaining mixture. Place the biscuits over the top in an even layer. Cover with clingfilm and freeze for 6hrs or overnight. 
  5. Just before serving, finish the bombe with the meringue covering. Whisk the egg whites until soft peaks form, add the caster sugar a tablespoon at a time and continue whisking. Once you have a smooth glossy mixture, fold in the cocoa gently to create a ripple effect.
  6. Remove the bombe from the freezer and sit in hot water for a minute to loosen. Turn upside down onto a platter or stand, and remove the cling film. Spoon over the meringue topping to cover the ice cream. Blow torch the meringue to toast, then serve immediately.
Jen Bedloe
Food Director

An experienced recipe writer, editor and food stylist, Jen is Group Food Director at Future plc where she oversees the food content across the women’s lifestyle group, including Woman and Home, Women’s Weekly, Woman, Woman’s Own, Chat, and

Jen studied Communications at Goldsmiths, then landed her first job in media working for Delia Smith’s publishing company on Sainsbury’s magazine. Jen honed her practical skills by combining courses at Leith’s cookery school with time spent in the test kitchen testing recipes and assisting food stylists on photoshoots.