Alaskattone

Remove the packaging from the panettone, keeping the bag it was wrapped in. Peel off the paper case, then carefully slice off the top of the panettone with a serrated knife. Hollow out the centre making a space just large enough to fit the tub of ice cream.

Drizzle the insides of the panettone with Marsala, if using. Place the sorbet or ice cream in the panettone, pressing it down with a spoon so it neatly fills the space. Return the panettone lid, then place the whole thing back in its bag. Freeze for at least 4 hours, or preferably overnight.

Preheat the oven to 190℃, gas mark 5. Place the sugar in a small saucepan with 4 tbsp of water and heat gently, swirling the pan until the sugar dissolves. Raise the heat and bubble without stirring until the syrup reaches 120℃ on a thermometer.

When the syrup is nearly ready, whisk the egg whites in a heatproof bowl until stiff. Slowly whisk in the hot syrup in a steady stream, then keep whisking until thick and glossy.

Place the frozen panettone on a baking sheet and spread the meringue over it. Bake for 7-9 minutes until the meringue is lightly golden. Slice into wedges, to serve.