Baked alaska

Method

1. Place the dried fruit in a bowl and drizzle with Grand Marnier. Leave overnight so that the alcohol infuses the fruit.

2. Soften your ice-cream (use a mixer with a beater attachment for ease) and add the drained, soaked fruits to it. Pack into a loaf tin and refreeze.

3. Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5). Lightly butter one of the remaining loaf tins.

4. In a bowl, cream together the butter and the sugar, using an electric hand whisk, until light and fluffy. Add the beaten egg, a little at a time, combining well after each addition.

5. Once the eggs are thoroughly combined, beat in the lemon zest and lemon juice, then sift on the flour and fold it in, using a large metal spoon.

6. Turn the batter into your prepared tin then place in the preheated oven and bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tin then turn out on to a wire rack to cool completely.

7. Once the sponge is completely cold, make your meringue. In a bowl, beat the egg whites using your electric hand whisk, gradually adding the sugar until you have a stiff and glossy mixture.

8. Spread a layer of the meringue on the base of the third loaf tin (not too thick). Cut the sponge in half horizontally and spread the apricot preserve over both of the cut ends. Lay one piece of the sponge, jam-side up, over the meringue then unmould the ice-cream, trim and lay on top. Now place the second piece of sponge, jam-side down, over the ice-cream. Use the remaining meringue to cover the top of the alaska so that it completely seals the cake, like an igloo! Place the alaska in the freezer until solid.

9. Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).

10. Remove the alaska from the freezer and immediately place in the preheated oven. Bake for 8–10 minutes, or until the meringue is coloured. You can use a kitchen blow-torch to add a final touch of colour.

11. In a small saucepan heat up the Grand Marnier. Carefully light it up and pour over the dessert just before taking it to the table.