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Cherry & chocolate baked Alaska

Parfait, ice-cream, cherry compote and fluff y meringue - topped with sparklers, if you wish - whether it's a New Year or a new job you're celebrating, this decadent twist on a classic baked Alaska is the ultimate party piece to bring to the table.

SERVES 8-10

For the parfait

8 free-range egg yolks
150g (5½oz) caster sugar
1 tsp vanilla paste
175g (6oz) 70% dark chocolate, roughly chopped
600ml (1pt) double cream

For the cherry compote

250g (9oz) frozen or canned pitted cherries
50g (1¾oz) caster sugar
1 tsp vanilla paste

For the cake base

2 free-range eggs
50g (1¾oz) caster sugar
40g (1½oz) plain flour
20g (¾oz) cocoa powder

For the meringue

5 free-range egg whites, at room temperature
a pinch of salt
225g (8oz) caster sugar

You will need

1.75-litre pudding basin, inside brushed with300ml (½pt) pudding basin, wrapped in clingfilm20cm (8in) cake tin, greased, then base-lined with baking paperlarge ovenproof serving plate; or baking sheet, greased, then lined