METHOD

1. Using a large serrated knife, slice about 2cm from the base of the pandoro. Using a 13cm round plate as a guide, trim and reserve the base. Using the same plate as a guide and leaving a 2cm-thick edge, cut into the underside of the cake and remove the centre to make a hollow. Brush the inside of the pandoro with the gin. 
   
2. Line a tray with non-stick baking paper. Place the ice-cream and raspberries in a large bowl and mix to combine. Working quickly, spoon the ice-cream mixture into the hollow, top with the reserved base and press to secure. Place the pandoro, base-down, on the tray and freeze for 3–4 hours or until solid. 
   
3. To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, add the remaining 1 cup (220g) of sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for a further 4 minutes or until thick, glossy and cooled. 
   
4. Place the pandoro on a cake stand or plate. Using a palette knife, spread the meringue over the pandoro. Using a small kitchen blowtorch, toast the meringue until golden brown. Serve immediately. Serves 8
   

TIPS
Pandoro, meaning ‘golden bread’, is an Italian star-shaped sweet bread, available from delicatessens and Italian grocers. If you can’t find pandoro, you can use plain or fruit panettone. 

Sloe gin has a fruity flavour which complements this dessert well. If unavailable, simply omit it from the recipe.

Making meringue is a science – for success, be sure to measure the eggwhites carefully (as instructed in the recipe), remembering that egg sizes do vary.  Be sure to use fresh, room-temperature eggs – this will help the eggwhites to become more voluminous when beaten.