Baked Alaska is fun to make and easy to eat.

Janine Simmons, Lazonby

Baked Alaska is one of my all-time favourite desserts – great fun to make, great fun to serve and easy to eat. Does Neapolitan Baked Alaska sound good? Line a 3-litre pudding basin with a few layers of cling film, then take 1 litre each of vanilla, strawberry and chocolate ice creams. Beat the vanilla till it softens a little then spoon into the base of your bowl, freeze for an hour, then beat the strawberry ice cream, spread over the vanilla, then repeat with the chocolate, allowing an hour to freeze between beating your ice creams. To make the sponge base, place 2 large egg and 50g of caster sugar into a large bowl, whisk with an electric whisk until the mixture is pale and thick. Sift 30g self-raising flour and 20g cocoa powder onto the surface of the mixture, then gently fold in. Fold through 20g melted butter, then pour into a lined 8-inch sandwich tin and bake for 12-15 minutes at 190C. Turn out and cool. To make the meringue, put 225g of sugar and 6 tablespoons of water into a saucepan, simmer until sugar dissolves, then turn up heat until temperature reaches 110C. Place 4 large egg whites into a bowl and whisk until stiff peaks, when the sugar syrup reaches 115C, pour onto the whisked egg whites, taking care not to splash it over yourself. Continue whisking till cool. Place in piping bag. Cut the sponge to fit the bottom of the ice cream bowl, then turn out on to a baking sheet. Pipe your meringue over your ice cream and bake in an oven pre-heated to 240C for about 4-5 minutes or until golden brown. Serve immediately with some hot raspberry sauce.