Vanilla and white chocolate bombe Alaska

Cut the butter into cubes.

To make the pastry base, place the flour, baking powder, 150g of sugar and butter in a food processor and blitz until the mixture resembles coarse breadcrumbs. Whisk the eggs and add to the pastry mixture while the machine is running until the pastry just

Place the dough between two sheets of cling film then roll out until 5mm thick.

Choose a 2L bowl or metal bombe mould to trace a circle of pastry (this will be the bottom of the dessert).

Transfer the disc to a large baking sheet lined with baking paper. Prick the pastry with a fork. Use the remaining dough to cut out two more smaller discs to fit the inside of the mould. Set the pastry discs in the fridge for 30 minutes.

Meanwhile, preheat the oven to 180°C, gas mark 4.

Bake the pastry for 15 minutes and allow to cool completely then set aside.

To assemble the bombe, line the 2L bowl with two strips of foil. Shave the white chocolate. Spread 1⁄3 of the ice cream around the inside of the pastry dome, then place the smaller biscuit base on top. Sprinkle with the white chocolate shavings. Continue

When ready to serve, prepare the meringue by whipping the egg whites (at room temperature) until soft peak stage. Add the remaining sugar gradually while whisking until the mixture is stiff and glossy. Mix in the vanilla extract. Turn the dome out onto a

Serve immediately.