Bombe alaska

Let all the ice become softer. Cover the bowl with cling film. Cut the cake lengthwise into slices of about 1 cm thick and cover the bowl with it. Press firmly to prevent holes from forming. Brush the cake layer with a layer of jam. Spread a layer of vanilla ice cream with an edge of strawberry ice cream with chocolate ice cream over the cake in the bowl. Press well, smooth and cover with a layer of cake so that the ice is well packed. Cover with cling film and put the bowl in the freezer for at least 1 hour (or a day in advance).

Beat the egg whites in a fat-free bowl and add the sugar little by little during the beating.

Heat the oven grill or use a gas burner. Remove the bowl of ice from the freezer and remove the foil. Turn the bowl on an ovenproof dish or plate and pull off the rest of the foil.

Spread the protein mixture with a fork over the ball. Do not place the bomb too close to the oven grill (or use the burner) and lightly brown the egg white foam. Pay attention, this is fast! .

Garnish with pistachio nuts or baking pearls. Serve the Alaska bombe directly and cut out points.