To begin, preheat your oven to 175°C (350°F). In a large bowl, beat 2 eggs with 60g of granulated sugar until pale and thick, about 5 minutes. Gently fold in 60g of sifted plain flour and a pinch of salt using a spatula. Pour the batter into a greased and lined 20cm round cake tin and bake for 12 to 15 minutes or until lightly golden. Allow to cool completely, then cut into a circle just large enough to serve as the base for your dessert.

Line a medium bowl with plastic wrap, allowing overhang. Soften 500ml of good quality vanilla ice cream slightly, then press it firmly into the bowl, smoothing the top. Freeze for at least 4 hours or until very firm. Once frozen, invert onto the sponge base and return to the freezer.

In a heatproof bowl set over simmering water, whisk 3 egg whites with 150g of sugar constantly until the sugar dissolves and the mixture is warm to the touch. Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form and the meringue is cool, about 5 to 7 minutes.

Remove the ice cream and sponge base from the freezer. Quickly and generously cover the entire surface with the meringue using a spatula or spoon, creating decorative peaks and swirls. Ensure the meringue completely seals the ice cream to prevent melting.

Place the fully coated Baked Alaska back in the freezer for at least 1 hour. This ensures the centre remains frozen while the meringue browns quickly in the oven.

Preheat your oven to 220°C (425°F). Place the chilled Baked Alaska on a baking sheet and bake for 3 to 5 minutes until the meringue is golden brown. Watch closely to avoid burning. Alternatively, use a kitchen torch to brown the meringue evenly.

Let the Baked Alaska rest at room temperature for about 3 minutes. This allows the sponge to soften slightly, making it easier to slice while still keeping the centre intact.

Slice cleanly with a sharp knife dipped in hot water. Serve each portion immediately on chilled plates to preserve contrast in temperature and texture.

Add a drizzle of fruit coulis, a dusting of cocoa powder or a few fresh berries for visual contrast and added freshness.

Present your Baked Alaska whole at the table for dramatic effect, then slice to reveal the cold centre. This dessert needs no sides, but a small spoonful of raspberry sauce or citrus zest can lift its richness.