Gino D’Acampo showcase his summer fruit baked Alaska dessert on Let’s Do Lunch with Mel.

The ingredients are: 3 eggs whites, 180g caster sugar, 2 shop bought Swiss rolls, 200g summer berries, large ones cut in half, 3 tbsp amaretto and 1 tub vanilla ice cream.

To prepare the dessert, ix together the berries and amaretto.

Line a 2 pint pudding basin with cling film, then cut 0.5 cm thick slices of Swiss roll
and line the base and sides. Place three scoops of ice cream into the basin lined with
the sponge and press down slightly.

Tip in the fruit, then cover the top with the remaining Swiss roll. Press everything down. Place in the freezer whilst you make the meringue.

Whisk the egg whites to soft peaks. Whisk in the sugar one large spoonful at a time.

Once thick and glossy, place in a piping bag with a star nozzle.

Take the pudding basin out of the freezer and tip it out onto a plate. Remove the basin and the cling film, then pipe the meringue all over or alternatively spoon it on and spread it out over the sponge with a spatula.

Take a blowtorch and caramelise the meringue all over, then once golden brown serve immediately.