The comeback dessert trend of 2023 has to be the bombe Alaska,and with good reason. This retro classic might look intimidating,but it’s deceptively simple. Start with your cake of choice – I like a simple store-bought sponge (it won’t freeze all the way through,so it is a pleasure to eat). Then layer on the no-churn ice-cream. And finally,cover the lot with glossy billows of meringue and quickly toast it to burnished gold.

Technique of the month:Easy no-churn ice-cream

This no-churn ice-cream works through the aeration of the cream,giving that perfectly smooth (ice crystal free!) texture that we all aspire to when making ice-cream. The sweetened condensed milk gives it sweetness but also,a good structural base – the ice-cream “stretch” that usually comes from an anglaise (custard) base.

It is so easy,and can be customised with any flavours you like. Essentially,the base is one part sweetened condensed milk to two parts whipped thickened cream. I’ve folded chopped strawberries through but don’t let that flavour suggestion limit you – you could replace the strawberries with any fruit you love,switch it out for a spoonful or two of Milo,malt powder or pistachio cream,swirl through some lemon curd or add a shot or two of coffee.