Baked Alaska

Line a 1.2 litre pudding basin with cling film, leaving plenty overhanging.

Soften the ice cream slightly, pack it into the basin, level the top and freeze for at least 4 hours until solid.

Heat the oven to 180C/350F and line a 20cm round tin.

Whisk the whole eggs and the 90g of sugar for 6-8 minutes, until pale, thick and holding a ribbon.

Sift the flour over, add the vanilla, and fold in gently in three additions.

Pour into the tin and bake for 18-20 minutes, until springy and coming away at the edges.

Cool the sponge completely, then set it on an ovenproof serving dish.

Turn the ice cream dome out of the basin onto the centre of the sponge and peel off the cling film.

Trim the sponge so it sits about 1cm proud of the ice cream all the way round.

Return the whole thing to the freezer while you make the meringue.

Whisk the egg whites with the cream of tartar and salt to soft peaks.

Add the 220g of sugar a spoonful at a time, whisking to stiff, glossy peaks that hold their shape.

Heat the oven to 230C/450F.

Working quickly, cover the frozen dome completely with meringue, sealing it right down onto the dish with no gaps anywhere.

Swirl the surface into peaks with the back of a spoon.

Bake for 4-6 minutes, until the peaks are browned.

Serve immediately.