Second up, Baked Alaska. A true miracle of science – cold ice cream, fresh out of the oven, set against a backdrop of warm meringue, reminiscent of snow drifts and white Christmases past and present.

Ingredients:
Meringue:
• 200g egg whites • 400g icing sugar

Biscuit Base:
• 90g plain flour • 90g ground almonds • 120g icing sugar • 80g honey • 220g beurre noisette • 220g lightly beaten egg whites

Method:
Pistachio ice cream:

1. 10 balls ice cream, place in freezer to firm up.
Meringue:
2. Whisk meringue till it starts foaming.
3. Add icing sugar slowly then whisk until stiff.
Biscuit base:
4. Mix dry ingredients with honey and butter.
5. Fold in egg whites.
6. Bake on 180 degrees for approximately 6 mins.
7. In a flat sheet 1cm thick cut out discs with cookie cutter.
8. Leave to chill.
Assembly:
9. Place ice cream balls on biscuit base
10. Place meringue in piping bag and pipe meringue round sides and then refreeze.
11. Bake in oven 240 degrees, 4-5 mins till meringue browns.
12. Serve with berries and raspberry coulis.