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Bombe alaska can be made up to 1 day in advance, but not longer as the meringue will break down, even in the freezer.
1. Cut 4 discs of cake that are about 7cm across and 2cm thick. Line 4 coffee cups with plastic wrap. Pack each cup with ice-cream, arrange cake on top, then put in the fridge and freeze for 4 hours.
2. Remove coffee cups from the freezer and turn out ice-cream cakes onto a heatproof plate or board. Return to freezer while making the meringue.
3. To make meringue, put eggwhites in a spotlessly clean electric mixer bowl with the whisk head attached. Heat sugar and water over a moderate heat, brushing down sides of pan regularly with a clean, damp brush. This prevents sugar crystals from forming. Once sugar mix boils, begin whisking eggwhites on a medium-high speed. Use a sugar thermometer to test temperature of syrup. Once temperature reaches 118°C, add syrup in a steady stream to eggwhites. It's important to time this process well; the whites should reach stiff peaks just as syrup temperature reaches 118°C. Beat on medium speed until the meringue is cool.4. Use a piping bag to decorate the ice-cream cakes with the meringue, then scorch the surface with a blowtorch before serving with fresh berries or poached fruit.