Method

• 1.
  Cut a 1cm-thick slice from panettone bases, then scoop out centre, leaving 1cm-thick walls. Sprinkle the inside of each with 1 teaspoon liqueur and fill with the ice cream, packing in well. Drizzle a little more liqueur on inside of bases, then press back onto panettone and invert onto a lined baking tray. Freeze for at least 6 hours or overnight until very firm.
• 2.
  Preheat oven to 200°C. Whisk eggwhites with electric beaters until soft peaks form. Whisk in half the caster sugar, then gradually add the remainder, whisking constantly until you have stiff peaks.

• 3.
  Remove panettone from freezer and coat in meringue, flicking into peaks with the back of a spoon. (At this stage you can refreeze until you're ready to serve.) Dust with icing sugar. Bake for 5 minutes or until tinged golden. Serve immediately.