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2 egg whites (we'll separate them during the video)

60g of caster sugar

Half a battenburg cake cut lengthways

3 scoops of good vanilla ice-cream

preparation 2 mins • you cook for 10 mins • total time 14 mins

Serves 2

Watch a 30 second preview of my cook-along video below

If you have a sweet tooth you'll seriously love this, and it looks great! My version uses a layer of battenberg cake at the bottom to add a bit more flavour (as if Baked Alaska isn't retro enough already). It's filled with vanilla ice cream and coated in lightly baked gooey meringue. The dessert has a reputation of being difficult to get right due to the fact that you need to heat ice cream in the oven, but try my recipe and you'll realise just how easy and delicious this dish can be. It needs to be made just before serving but it's very quick. Just don't blame me if you find yourself listening to your old Wham LP's afterwards…

Baking tray lined with baking parchment

Clean and dry metal bowl

Electric whisk

Dessert spoon

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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Have all the ingredients other than the ice-cream out and ready and preheat your oven to 230c. Take the long half of battenburg cake and place on your lined baking tray and set aside.

Separate the egg whites into the metal bowl discarding the yolks. Whisk together for about 30 seconds to form stiff peaks (when the egg whites stick to the whisk). Add in the sugar about a tablespoon at a time whilst whisking until all the sugar has been added and you have a nice glossy meringue mix.

Set the meringue mix aside and bring in your battenburg cake. Using the back of a dessert spoon, press three little indentations into the cake along it's length. These will just give the ice-cream little holes to sit in. You need to work quickly for this next part before the ice-cream melts! Take the tub from the freezer and place 3 small scoops in a row onto the indentations on the cake.

Using your large metal spoon, and working quickly, dollop the meringue mix all across the top of the ice-cream, allowing it to fall and spread down the sides and ends. Keep adding the meringue to the top until it has gone and the ends and sides are all covered. Using your spoon, press lightly all around the bottom of the meringue where it meets the baking tray. This will loosely seal the ice-cream in all the way around.

Pop the baking tray into the oven for 2-3 minutes until browned all over. Keep an eye on it!

To serve, remove from the tray - the meringue may have stuck to the baking parchment but you can be more forceful than you think. Cut in half and serve straight away before the ice-cream melts completely!

I hope that you enjoy it.

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