Serves 6-8

Ingredients

For the brown butter sponge
125g unsalted butter, plus extra for greasing
125g caster sugar
1 medium free-range eggs
30g treacle
40ml Sour cream
100ml whole milk
300g plain flour
2 tsp mixed spice
The zest of 1 orange
½ tsp baking powder

For the salted caramel semifreddo filling
240g tinned Caramel
1/2 tsp sea salt flakes
125ml whole milk
½ tsp vanilla bean paste
6 egg yolks
200g caster sugar
400ml double cream

For the meringue topping
200g caster sugar
4 large egg whites
½ tsp vanilla extract
2 tsp Lavazza instant coffee

Instructions

Prepare a 900g loaf tin by lining with cling film.

Place the caramel and salt in a bowl and stir until smooth. Add the milk and vanilla into a saucepan on a medium heat and bring to the boil, remove and set aside for 5 minutes to cool slightly.

In a heatproof bowl whisk the egg yolks and sugar until thick and pale. Beat in the hot milk mixture and place the bowl onto a pan of simmering water (make sure the bowl doesn't touch the water). Whisk for 10 minutes or until a ribbon trail forms when the whisk is lifted. Remove from heat and continue to whisk for a further 5 minutes.

Use an electric mixer with a whisk attachment and whisk the cream until soft peaks form. Whisk the caramel into your egg mixture then fold in the cream until thoroughly combined. Pour into the prepared loaf tin, cover with cling film and place in the freezer for 5 hours or overnight until set.

To make the sponge melt the butter in a pan until it stops foaming and browns. Strain through a fine sieve into a large bowl and cool, then whisk with the sugar, eggs and treacle. Stir in the milk, sour cream and orange zest.

In a separate bowl, sieve the flour, the mixed spice and baking powder. Fold the dry ingredients into the butter mixture. Pour the mixture into the prepared tin and bake for 35-40 minutes until a skewer comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Italian meringue 20 mins before serving. Put the sugar and 125ml water in a saucepan over a high heat and bring to a rolling boil. Continue to boil until it reaches 115C on a thermometer.

Whilst the sugar is boiling put the egg whites in a large mixing bowl of an electric stand mixer and whisk until you have soft peaks. Continue whisking at high speed and very slowly trickle in the hot sugar syrup. The meringue will begin to thicken and become glossy after about 10 mins but continue to whisk until the side of the bowl is just warm. At this point mix through your Lavazza instant coffee. Use the meringue immediately, as it is easier to work with while warm.

To plate, lay the semifreddo on top of the sponge. Pipe or use a palette knife to spread the merengue all around and create a bark effect. Torch with a blow torch and serve.

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