1 Woolworths Pistachio Panettone
1 L Woolworths Extremely Creamy Italian Pistachio Dairy Ice Cream
100 g Lindt Excellence 70% Cocoa Dark Chocolate, roughly chopped
200g Woolworths Cherries, pitted, halved
½ cup strong coffee
For the Italian meringue
8 Woolworths Free Range Egg Whites
400 g Woolworths Castor Sugar
1 cup water
1 tsp Woolworths Cream of Tartar
1 tsp Woolworths Vanilla Paste

1. Double line a 2 L capacity bowl with cling wrap, make sure you have enough hanging over the sides. Place in the freezer.
2. Cut the panettone into slices, lengthways and brush each slice with coffee. Line the sides of the bowl completely with the pistachio panettone.
3. Remove the ice cream from the freezer and soften in a bowl, add the chopped chocolate and cherries and stir through. 
4. Scoop the ice cream into the lined bowl and top with more sliced panettone. 
5. Cover with cling wrap and freeze overnight.

The next day make your Italian meringue.

1. Place the sugar and water into a saucepan and heat slowly, don't stir. Bring the syrup to 161℃. 
2. While the sugar is coming to temperature, place the egg whites and cream of tartar into the bowl of an electric stand mixer fitted with the whisk attachment and whip at a medium speed until soft peaks are formed. 
3. With the mixer still running, slowly pour the sugar syrup into the egg whites. 
4. Once all the syrup has been added, increase the speed to high and whip until the bowl is cool to the touch and the meringue is glossy.
5. Preheat the oven to 220℃.
6. Remove the ice cream and panettone bowl from the freezer and unwrap. 
7. Invert onto a baking tray lined with baking paper and cover with the meringue. 
8. Place directly into the hot oven and bake for 8 minutes. 
9. Rotate the tray half way through the baking time.
10. Remove the baked Alaska from the oven and serve immediately.
     

Drink pairing: Woolworths Vanilla Chardonnay

SHOP THE RECIPE