Adam Purnell's Fire Baked Alaska

Victoria Sponge:

1. Allow the temperature of the kamado to fall to approximately 160–170°C, with only gentle residual heat from the embers and no fierce flame.
2. Grease a 23cm / 9-inch round cake tin and line the base with baking parchment.
3. Beat the softened butter and caster sugar together for 3–5 minutes, until very pale and fluffy.
4. Beat the eggs together with the vanilla. With the mixer running, gradually add the egg mixture to the butter and sugar, beating well between each addition. If the mixture begins to split, beat in a spoonful of the measured flour.
5. Sift together the self-raising flour, baking powder and salt. Fold gently into the mixture until just combined. Fold in enough milk to give a soft dropping consistency.
6. Spoon the mixture into the prepared tin and level the top. Bake for 15–20 minutes, until evenly golden, springy to the touch and a skewer inserted into the centre comes out clean.
7. Leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Once cold, trim the top if necessary to create a flat, stable base.

Raspberry Ice Cream Dome

1. Line a bowl approximately 20–21cm in diameter with cling film, leaving enough excess to fold over the top.
2. Spoon in the softened raspberry ice cream, pressing it firmly against the sides and into the base to remove air pockets. Level the top so it will sit flat against the sponge.
3. Cover with the overhanging cling film and freeze for at least 4 hours, preferably overnight, until completely solid.

Italian Meringue

1. Place the egg whites and salt in the clean bowl of a stand mixer fitted with the whisk attachment.
2. Place the caster sugar and water in a small heavy-based saucepan. Heat gently until the sugar has dissolved, then bring to the boil. Once boiling, do not stir.
3. When the syrup reaches approximately 115°C, begin whisking the egg whites at medium speed until they form soft peaks.
4. Continue heating the syrup to 121°C, then immediately remove it from the heat. With the mixer running, pour the syrup into the egg whites in a slow, steady stream down the inside edge of the bowl, avoiding the whisk.
5. Increase the mixer speed and whisk for 8–10 minutes, until the meringue is very thick and glossy and the outside of the bowl has cooled. Transfer to a piping bag fitted with a large star nozzle.

Assembly and Wood-Fired Finish

1. Place the completely cooled sponge on a flat board or tray suitable for freezing. Unwrap the frozen ice cream dome and turn it out onto the centre of the sponge, then remove the cling film.
2. Pipe the Italian meringue generously over the entire ice cream dome and the exposed surface and edges of the sponge. Make sure there are no gaps through which the ice cream is visible. Build pronounced peaks across the surface so they catch the heat and caramelise.
3. Transfer the assembled Baked Alaska to the freezer for at least 30 minutes before finishing.
4. Build the wood fire in the centre of the pizza oven first, allowing the oven floor and dome to heat thoroughly. Push the fire to one side and add a log to produce an active rolling flame across the roof of the oven.
5. Transfer the frozen Baked Alaska onto a pizza paddle. Slide it into the oven while keeping it on the paddle rather than placing the sponge directly onto the hot oven floor.
6. Rotate continuously for approximately 60–90 seconds, until the meringue is evenly toasted and the peaks are deep golden brown. Remove immediately and transfer to a serving platter.
7. Cut into wedges with a sharp knife dipped in hot water and wiped dry between each slice. Serve straight away.