Cassata baked Alaska

This prepare-ahead dessert is a fun alternative to Christmas cake. Serves 10-12 • Ready in 35mins, plus freezing

1kg panettone

150g candied orange peel, chopped 150g glacé cherries, chopped

150g candied pistachio, chopped 3 litres good-quality vanilla ice cream, softened

275g caster sugar

5 egg whites you will need a large piping bag with a star nozzle, and a blowtorch

1 line a bowl just large enough to cradle the panettone, then place it upside-down in the bowl. use a small sharp knife to cut a circle out of the base, leaving a 2cm margin around the sides. Carefully pull off the base, trying to keep it in one piece. Next pull out the inside of the panettone, leaving a 2cm wall all the way around the edge.

2 stir the peel, cherries and nuts through the ice cream. then spoon this mixture into the panettone cavity. seal with the base. Freeze, until the ice cream is solid and you’re ready to serve.

3 Heat the oven to 190C/Gas Mark 5. Pour the caster sugar onto a baking tray and put in the oven for 10mins. Meanwhile, whisk the egg whites in a large bowl until very frothy, then gradually add the warmed sugar, whisking continuously, until stiff peaks form. transfer to the piping bag.

4 Put the panettone on a cake stand. starting from just beneath the dome, pipe the meringue in downward motions, with the bag held at a 45-degree angle, to make lines all the way to the base. to pipe the dome, repeat the same motions at a slight diagonal, until the entire panettone is covered. use a blowtorch to colour the meringue, then serve immediately. w&h