Method

• 1.
  For the Campari jelly, place frozen raspberries, Campari and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes until sugar has dissolved and raspberries have softened. Add strawberries and blueberries and cook for 5-6 minutes until the fruit is warmed through and just starting to soften. Remove from heat. Place gelatine in a small bowl with 1/4 cup (60ml) cold water and whisk to combine. Add to fruit mixture and stir to dissolve. Pour into a shallow tray and cool for 10 minutes, before transferring to the fridge to chill for 30-40 minutes until jelly is starting to thicken but isn’t completely set.
• 2.
  Using a small plate as a guide, cut a 12cm round from the base of the pandoro and reserve. Using a small serrated knife, gently remove the soft inside of the pandoro, to create a hollow. Spoon jelly into the hollow and top with fresh raspberries. Place on a tray and chill for 6-8 hours until set.
• 3.
  Once the jelly has set, spoon the ice cream on top and smooth to an even layer. Gently press reserved circle of pandoro onto the base. Freeze for 6 hours, or until ice cream has set.
• 4.
  Once set, make the meringue. Place egg whites and sugar in a heatproof bowl over a saucepan of barely simmering water. Cook, whisking occasionally, until sugar has dissolved and mixture is hot. Transfer to the bowl of a stand mixer with the whisk attachment and whisk for 6-8 minutes until meringue is thick, glossy, and cool.
• 5.
  Spread meringue evenly over top and side of the pandoro. Use a blowtorch to gently toast meringue. Serve immediately or keep in the freezer until ready to serve.