Mint choc chip baked Alaska

Scrunch up a large sheet of baking parchment, then open out and use to line a 1-litre pudding basin or freezerproof bowl, overlapping the sides. Scoop in the ice cream and use a metal spoon to even it out. Cover with baking parchment and freeze for at least 4 hours or overnight.

Line a baking tray with baking parchment. Arrange the 4 cakes close together to form the base of the dessert.

When the ice cream has nearly set, preheat the oven to 240°C, gas mark 8. Put the egg whites in the bowl of a stand mixer (or use a large mixing bowl and an electric hand mixer). Put the sugar and 50ml water in a small pan over a medium heat, swirling the pan occasionally, until the sugar has dissolved. Turn the heat up and bubble until the syrup reaches 121°C on a sugar thermometer or until it changes from completely clear to slightly yellow in colour. At this point, turn the heat off and start whisking the egg whites on high speed for about 20 seconds until soft peaks form, then lower the speed and slowly pour in the sugar syrup in a steady stream. Once all the syrup has been added, turn the speed back up to high and whisk for around 5 minutes, until the outside of the bowl feels room temperature.

Remove the ice cream from the freezer and flip it out of the pudding basin onto the cakes. Using a spatula, cover the sponge and ice cream with the meringue, creating texture with your spatula – or fill a piping bag fitted with a star nozzle and pipe over in swirls. Put the Alaska in the oven for 3-4 minutes to set, then use a blow torch to scorch the meringue for more colour. Alternatively, heat up a little booze in a pan, light it in the pan with a match and carefully pour over the Alaska to flambé.