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Chef Adam Byatt cooked this dish for celeb guest Carley Stenson on Drop Down Menu

Serves 4

• 190g sugar
• 150g egg white
• 150g Victoria sponge cake
• 100g vanilla ice cream
• 100g raspberry ice cream

For the berry compote

• 25g sugar
• 250g redcurrants and raspberries
• 10g dehydrated raspberry crisps
• 25ml Cointreau

1. Preheat the oven to 200°C /gas mark 6. For the berry compote, heat the sugar in a heavy bottomed pan to a soft-ball stage. Add the berries and allow them to break down for 30 seconds. Once this has happened pour them into a bowl to cool. Use the berries and the juices that emanate from them to dress the plate.

2. For the meringue, using a bowl placed over a pan of hot water dissolve the sugar in the egg whites. Pour the whites and sugar into an electric mixer and whisk at medium speed until firm.

3. To assemble the Alaska, using a flat earthenware dish, cut the sponge into 2 discs and place the first disc in the dish, cut a block of vanilla and raspberry ice cream and place the second disc on top, covering it with the sponge.

4. Using a pallet knife, spread the cooked meringue over the sponge and form soft peaks with the knife. Sprinkle the raspberry crisps over and place the Alaska into the oven for 4 minutes until evenly coloured.

5. Before serving, pour over the Cointreau and flame.