Step 1

Remove the packaging from the panettone, keeping the bag it was wrapped in. Peel off the paper case, then carefully slice off the top of the panettone with a serrated knife. Hollow out the centre making a space just large enough to fit the tub of ice cream.

Step 2

Drizzle the insides of the panettone with Marsala, if using. Place the sorbet or ice cream in the panettone, pressing it down with a spoon so it neatly fills the space. Return the panettone lid, then place the whole thing back in its bag. Freeze for at least 4 hours, or preferably overnight.

Step 3

Preheat the oven to 190℃, gas mark 5. Place the sugar in a small saucepan with 4 tbsp of water and heat gently, swirling the pan until the sugar dissolves. Raise the heat and bubble without stirring until the syrup reaches 120℃ on a thermometer.

Step 4

When the syrup is nearly ready, whisk the egg whites in a heatproof bowl until stiff. Slowly whisk in the hot syrup in a steady stream, then keep whisking until thick and glossy.

Step 5

Place the frozen panettone on a baking sheet and spread the meringue over it. Bake for 7-9 minutes until the meringue is lightly golden. Slice into wedges, to serve.