Method

• 1.
  For the poached peaches, place sugar, vanilla seeds and pod, cinnamon, wine and 4 cups (1L) water in a large saucepan over high heat. Stir until sugar has dissolved and mixture has come to just below the boil. Add peaches, cover with a layer of baking paper and a weigh down with a small plate. Reduce heat to low and cook gently for 20 minutes or until peaches are tender. Remove peaches from syrup, reserving the syrup, and allow to cool. Halve peaches, remove pits and cut into wedges. Chill until cooled completely.
• 2.
  Line the base and side of a 2L pudding bowl with two layers of plastic wrap. Place in freezer until ready to use.
• 3.
  Place chilled peach in a large bowl with the ice cream and, working quickly, mix to combine. Spoon over the base and up the side of the pudding bowl and return to the freezer for 4 hours or until set. (Check after 2 hours and use a spoon to push ice cream up the side of the bowl.)
• 4.
  Spoon raspberry gelato into the pudding bowl to fill the centre. Return to the freezer. Dip savoiardi biscuits into the cooled reserved peach syrup and arrange in an even layer over the base of the pudding, cutting the biscuits to size with a small serrated knife. Return pudding to the freezer for 6 hours or overnight until completely firm.
• 5.
  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.
• 6.
  Invert pudding onto a serving plate and remove the mould and plastic wrap. Spread meringue evenly over the bombe alaska, and use a blowtorch to lightly caramelise the meringue. Sprinkle with the raspberries. Serve immediately, or keep in the freezer until ready to serve.