Tropical baked Alaska

Method

1. To make the ice cream, mix the curd, lime zest and juice together in a small bowl, then set aside.
2. Put the condensed milk, cream and vanilla in a large bowl and use an electric mixer to whisk until thick and voluminous. Using a metal dessertspoon, add the curd mixture, a spoonful at a time, gently swirling it into the ice cream mixture to create a ripple.
3. Carefully spoon the ice cream into the lined bowl, cover with cling film, then freeze overnight until solid.
4. For the cake, heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and sugar in a large mixing bowl until light and creamy. Slowly whisk in 1 egg followed by half the dry ingredients, then repeat with the
   remaining egg and dry ingredients (don’t overmix). The mixture will look slightly curdled but don’t worry.
5. Gently mix in the milk, then spoon the mixture into the cake tin. Bake for 30-35 minutes until springy to the touch. Cool in the tin for 5 minutes, then invert onto a wire rack to cool completely. If the cake has domed, trim the top flat with a bread knife, then set aside (see Make Ahead).
6. When you’re ready to finish the Alaska, heat the oven to its highest setting, then make the meringue. In a large clean mixing bowl, whisk the egg whites to stiff peaks using an electric mixer. Gradually add the sugar a spoonful at a time, whisking back to stiff peaks after each addition, to make a thick and glossy meringue.
7. Put the cake on a large heatproof platter. Remove the ice cream from the freezer and lift it out of the bowl by pulling on the cling film. Invert the ice cream on top of the cake, then remove the cling film.
8. Spoon the meringue evenly over the ice cream, swirling into patterns and making sure you don’t leave any gaps at the base. Put the Alaska, on its platter, on a baking tray and bake for 5 minutes until the meringue turns a toasty golden colour and is crisp on the outside and mallowy inside. (You can use a cook’s blowtorch instead.) Serve without delay!