La Bombe Alaska, also known as Baked Alaska or Norwegian Omelet, is a dessert that marries hot and cold perfectly!


  • 1 jar of rum donuts
  • 2 scoops of vanilla ice cream or another flavor of your choice
  • ⅓ cup of water
  • ½ cup of sugar
  • 2 egg whites
  • 1 oz triple sec


  • With an ice cream scoop form two scoops of ice cream
  • Place each scoop on a donut
  • In a small saucepan, heat the water and sugar over medium heat until it bubbles and changes color slightly (the sugar should reach a temperature of 248°F). Remove from fire.
  • Whisk the egg whites until stiff.
  • Gently pour the sugar and water mixture over the whipped egg whites and continue beating for 5 minutes (at maximum speed). The preparation should be firm and the bowl lukewarm.
  • Using a spatula, coat the ice cream scoops with meringue and form peaks on top.
  • Pass under the grill or use a blowtorch to toast the tips
  • Flambé with triple sec or another spirit you have.
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