Fruit Cake Bombe

Combine cherries, raspberries and icing sugar mixture in a medium bowl. Set aside for 5 minutes.

Place custard and crème fraiche together in a large bowl and beat, using a spatula, until smooth. Stir in berries and any juices, almonds and chocolate. Pour into a 6-cup metal loaf tin or freezer-safe container. Cover and freeze for 4 hours or until partially set.

Line an 8-cup pudding basin with a double layer of plastic wrap, allowing sides to overhang.

Trim top of cake level and place trimmed piece into base of basin. Turn remaining cake onto one side and cut into 4 even squares, then cut 3 of the squares in half. Set aside remaining square. Brush both sides of smaller pieces with a little orange juice and arrange around side of basin.

Fill centre with ice-cream mixture. Brush cake square with a little orange juice and lay on top of ice-cream. Trim tops of cake around sides, if necessary, and use to fill any gaps.

Cover with overhanging plastic and freeze overnight.

To make the Italian meringue, place half the sugar, cream of tartar and 1/4 cup water into a small saucepan over high heat. Stir for 5 minutes or until sugar dissolves. Bring to the boil, then reduce heat to medium and cook for 5 minutes or until syrupy. Remove from heat.

Meanwhile, beat egg whites in the bowl of a stand mixer on high speed until soft peaks form. With the motor running, gradually add remaining sugar, 1 tablespoon at a time, whisking well between each addition. Gradually add the hot sugar syrup in a thin, steady stream and continue to whisk for a further 5 minutes or until thick, glossy and cooled.

Remove dessert from freezer, uncover top and invert onto a serving plate. Completely remove plastic. Spread meringue over dessert to completely cover and smooth. Using a kitchen blowtorch, toast meringue until golden brown. Stand for 10 minutes before cutting into wedges to serve.