Method

• 1.
  Grease the side of a 22cm springform cake pan and line base with baking paper.
• 2.
  Place cherries and reserved juice, sugar, spices and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring to dissolve the sugar, for 5 minutes or until the cherries are starting to break down and release their juices. Transfer 1/2 cup (125ml) cooking liquid to a bowl, add cornflour and stir until smooth. Return cornflour mixture to pan and stir for 1 minute or until mixture is very thick. Cool completely, then stir through food colouring. Transfer cherry mixture to a large bowl with ice cream and stir to completely combine. Place in the freezer.
• 3.
  Place shortbread in a food processor and whiz to a coarse crumb. Add Madeira cake and butter, and whiz to combine. Press evenly into base and sides of prepared pan to create a case and place in freezer for 15 minutes to firm. Pour cherry ice cream into case, smoothing top with the back of a spoon. Freeze for at least 5 hours or until set.
• 4.
  When ready to serve, make the Italian meringue. Place sugar and 300ml water in a saucepan over medium heat, stirring to dissolve sugar. Place eggwhites and cream of tartar in a stand mixer fitted with the whisk attachment. Heat sugar mixture until it reaches 90°C on a sugar thermometer, then start whisking eggwhites on medium speed. Continue heating sugar mixture to 121°C. Whisk eggwhites to just before stiff peaks, then, with the motor running, add sugar syrup in a thin, steady stream. Whisk for 10 minutes or until mixture is stiff, glossy and cool.

• 5.
  Remove pie from freezer and run a warm cloth around pan to loosen pie. Remove pan and base, and place pie on a serving dish. Spread the Italian meringue over ice cream and use a blowtorch to caramelise meringue. Serve immediately.