PEACH ALASKA with hazelnut spread & vanilla ice cream

Serves 4 (each Alaska serves 2) Prep 10 minutes Cook 10 minutes, plus resting Suitable for vegetarians. Recipe tested in an Easy Fry Vision Air Fryer, 4.2ltr

“I’m taking things up a notch with an air-fryer dessert that’s guaranteed to impress, and all made with a whole load of things you’ve probably got hanging around in your cupboards.

“The classic would be made using a sponge base, which you can do if you prefer, but I’m making things super easy by using hot cross buns instead. Enjoy my cheat’s version, made with a whole load of shortcuts, but without compromising on flavour or texture. Yum!”

INGREDIENTS

• 2 large free-range eggs

• 100g/4oz caster sugar

• 1 hot cross bun

• 4 tbsp sherry or elderflower cordial

• 2 tbsp hazelnut chocolate spread

• 1 x 415g tin of peaches in juice

• 2 large scoops of vanilla ice cream

• 1 handful unsalted hazelnuts

1. Separate the eggs. Put the whites into a bowl (save the yolks for another recipe), add a pinch of sea salt and whisk until the mixture forms stiff peaks – use an electric whisk, if you’ve got one.

2. With the mixer still running, gradually add the sugar until glossy and combined.

3. Halve the hot cross bun. Drizzle the sherry or elderflower cordial over the cut sides of the hot cross bun halves and spread over the chocolate spread. Drain the peaches and arrange half on top of each.

4. Top one of the hot cross buns with a large scoop of ice cream, then spoon or pipe on half the meringue, making sure the ice cream and bun are completely covered – the meringue will protect them as they bake. Finish with a few taps of the spoon to create pretty peaks.

5. Use a fish slice to transfer the Alaska to the larger drawer of the air fryer. Place half the hazelnuts in the smaller drawer and use the sync setting to cook both for 5 minutes at 190°C, or until the meringue is golden all over.

6. Remove from the air fryer and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly, then slice in half and divide between serving plates. Bash or roughly chop the hazelnuts and sprinkle over, then serve straight away.

7. Repeat steps 4 to 6 to make your second Alaska. Enjoy!

Per 168.3g portion: energy 368kcals; fat 10g; unsaturated fat 3.1g; protein 6.9g; carbs 59.2g; sugar 49.4g; fibre 3.2g; salt 0.2g.

EASY SWAPS

Here’s my ingredient matrix – get creative and pick your favourite combinations, or design your own:

◆ Sponge layer: hot cross buns; croissants; crumpets; panettone.

◆ Ice cream: vanilla; chocolate; strawberry; toffee; your favourite!

◆ Tinned fruit: pears; peaches; pineapples; cherries.

◆ Nuts: hazelnuts; almonds; pistachios; pecans.

◆ Jam layer: marmalade; lemon curd; any fruity jam; chocolate spread.

◆ Bonus sponge soak: elderflower cordial; amaretto; sherry; Cointreau.