End your search for inspiration and novelty, let us present to you Baked Alaska - also known as glace au four, omelette à la norvégienne and omelette surprise. All the rage in the 1950s, it still puts a sweet smile on faces with its mystery of cold ice cream inside a hot pudding.
Serves 4-6
Ready in 15 minutes, but needs to be frozen for an hour
1. Put the sponge flan case onto an ovenproof pie plate. Drizzle with the apple juice, then spoon on the jam and spread it evenly. Run a blunt knife around the sides of the ice cream to help loosen it from the tub. Upturn the ice cream on top of the jammy sponge. Put it carefully on a flat surface in the freezer.
Children - make sure you keep your hand well away from the fast-moving whisk.
2. Get out an electric whisk or a mixer with a whisk and a large bowl – or use the one that comes with the mixer if there is one. Check that the bowl is very clean and totally dry. Add the egg whites to the bowl, making sure absolutely no yolk gets in there (the meringue won't work if there is, so remove any with a teaspoon).
3. Whisk the egg whites until they turn white and thick. Lift up the bowl and tip it slightly from side to side: if the egg whites look slightly peaky and slide around they need to be whisked a little more; if they sit in stiff peaks and don't move, they are ready. Turn the mixer on again and gradually add the sugar, just 1 tablespoon at a time until the meringue is smooth, glossy and stiffly peaking.
4. Get the prepared base out of the freezer. Spread the meringue over the ice cream with a palette knife, making sure it's covered and the meringue seals the sponge case edge. Return to the freezer for at least 1 hour (although it will happily sit there for up to a day).
5. To serve, preheat the oven to 220°C/ fan200°C/gas 7. Pop the Alaska straight from the freezer into the oven for 3-4 minutes until the meringue is just starting to be tinged brown. Serve immediately.
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