Easy Peach Baked Alaska

PREPARE THE BOWL AND ICE CREAM
Line a 1–1.5 litre round bowl with two sheets of cling film, leaving generous overhang on all sides. Remove the ice cream from the freezer and let it soften for 5–10 minutes until spreadable but not melting. Spread a thick, even layer (about 2–3 cm) around the inside of the bowl, pressing it up the sides to create a shell. Smooth it with the back of a spoon. Return the bowl to the freezer for 20 minutes to firm up.

ADD THE PEACH FILLING
Drain the canned peach slices very well and pat dry with kitchen paper. Reserve the juice. Take the bowl from the freezer and dust the inside of the ice cream shell generously with dried peach powder — this is where concentrated peach flavour is layered into every spoonful. Pack the drained peach slices into the centre of the ice cream shell, pressing them in gently to eliminate air gaps. Smooth the top flat.

ADD THE SPONGE LID AND FREEZE
Cut a circle from the Madeira cake to fit snugly on top of the bowl (place the bowl face-down on the cake as a template). Press it gently over the peach filling. Spoon the reserved peach tin juice over the cake — this softens it and adds extra peach flavour. Fold the cling film overhang over the top to seal. Freeze for a minimum of 2 hours, or overnight. The dome must be completely solid before you add the meringue.

MAKE THE SWISS MERINGUE
Just before you are ready to serve, make the meringue. Combine the egg whites, caster sugar, and cream of tartar in a heatproof bowl set over a pan of gently simmering water. Whisk constantly for about 5 minutes until the mixture is hot to the touch and the sugar has completely dissolved — rub a little between your fingers; it should feel smooth, not gritty. Remove from the heat and beat immediately with an electric hand mixer on high speed for 7–9 minutes until the meringue is thick, brilliant white, glossy, and holds stiff peaks. It should be completely cool to the touch.

UNMOULD AND COVER WITH MERINGUE
Remove the frozen dome from the freezer. Peel back the cling film and invert it onto a cold serving plate or board. Peel away the remaining film. Working quickly, cover the entire dome with a thick, even layer of meringue - a spatula, the back of a spoon, or a piping bag all work well. Make sure there are no gaps; the meringue insulates the ice cream from the blowtorch heat. Swirl and pull the meringue into peaks for a dramatic look.

TORCH AND SERVE
Using a kitchen blowtorch, carefully brown the meringue all over — aim for an even golden colour with darker, caramelised patches at the peaks. Dust with a final pinch of dried peach powder for aroma and colour. Serve immediately: the magic of baked Alaska is the contrast of warm, bronzed meringue cracking open to reveal frozen ice cream beneath. Slice with a sharp knife dipped in hot water.