** Please read the instructions in full before attempting this recipe **

Prepare the Base Layers

• Choose your ramekins (7-8cm diameter) if making individual desserts or a larger tin (a 6 inch round cake tin would be ideal). Line with a piece of clingfilm - it needs to be large enough to cover the base and sides of the ramekin/ tin and also cover the contents on the ramekin/ tin
• Put the panettone into a food processor and pulse until it looks like breadcrumbs
• Add the mincemeat and pulse again until the large pieces of fruit are broken down and the mixture sticks together when gently squeezed in your hand (add another spoon of mincemeat if it does not stick together at this point - some mincemeats are more fluid than others)
• Divide the mixture between the ramekins and press down firmly using the back of a teaspoon
• Allow the ice cream to soften slightly, then divide between the ramekins, pressing it firmly into the dish to ensure it is well packed 
• Cover the ice cream with the over-hanging clingfilm and place in the freezer for 4 hours (or overnight) to firm up

Make the Swiss Meringue

• Put the egg whites and sugar into a spotlessly clean heatproof bowl and beat gently with a handheld whisk
• Place the bowl over a pan of simmering water (this is a double boiler). Ensure that the bottom of the bowl is not touching the water
• Heat the egg whites, gently whisking continuously, until the mix reaches a temperature of 71C/ 160F on a food thermometer 
• Transfer the egg whites to the bowl of a stand mixer and whip (using high speed). First, the mixture will cool, turning white & foamy. Continue to whip until the mixture reaches the stiff peak stage. By this time it will be thick & glossy 
• Spoon the meringue into a large piping back fitted with a large closed star/ flower nozzle (I used a Jem 2D)

Assembling the Baked Alaska

• Work quickly when assembling the Baked Alaska to ensure that they all reach the table with the ice cream still set
• When ready to serve, remove the ramekins from the freezer and remove the desserts using the clingfilm. Remove the clingfilm and place the desserts, onto a heatproof surface - well spaced out (or better still put them onto heatproof serving plates). The pannetonne layer should be on the bottom.
• Pipe a layer of meringue around the side of each dessert - lines work well around the edge. Pipe the meringue onto the top in a pattern of your liking (I used rosettes). Fill in any small gaps to ensure the base and ice cream are completely covered
• It should take no more than 5 minutes in total to cover all 4 desserts. Put aside any leftover meringue - it can be baked later (see notes).
• Light your blowtorch and hold it close to the meringue on the first dessert. Keep the blowtorch moving all around the meringue until it has toasted. Repeat for all of the desserts. It will take approx 15-30 seconds to toast each one.
• Carefully transfer each Baked Alaska to a serving plate (if not already on one), using a palette knife dipped in hot water to help you slide and push it onto the plate. Keep a cocktail stick handy too and, if necessary, use the tip to help push the dessert off the knife and onto the plate without damaging the meringue (wipe the palate knife if it gets sticky).
• Serve immediately.
• If making the large Baked Alaska, place on a heatproof plate (or surface) and pipe the meringue all over it. Use the blowtorch to toast the meringue as before. Depending on your speed, it may be necessary for the dessert to sit for 5 minutes before slicing to ensure the ice cream and base have relaxed sufficiently (keep an eye on the time and serve once it has been out of the freezer for 10 minutes).