Take your ice cream out of the fridge to soften. Turn the panettone over and slowly remove the inside of the cake, leaving a 2cm rim around the edges. 

Take 2 tablespoons of the brandy and brush all over the inside of the cake. Place the ice cream in the bowl of your mixer and beat slowly until softened. Combine the custard powder with the milk and whisk to ensure there are no lumps. Tip into the ice cream and add the remaining 2 tablespoons of brandy. 

Beat until combined, but don’t let the ice cream melt. Spoon the ice cream into the cake cavity and then cover with the bottom piece of the cake. Wrap tightly in layers of cling wrap and place in the freezer, bottom side down, overnight until frozen. 

To make the meringue, place the egg whites into a clean and dry mixer bowl and whisk until soft peaks start to form. Add the cream of tartar and then start adding the sugar, one tablespoon at a time. Make sure that the sugar is dissolved before adding the next spoonful. 

Once all of the sugar is added, set a timer and whisk for 10 minutes. It will seem too long, which is why I said to set a timer. Trust me on this one. Once the meringue is done you can assemble your bombe. 

Unwrap the panettone and place on a serving stand. Spread a thick layer of meringue all over it, creating peaks and swirls. Once you have a luxurious layer applied, fire up your brulee torch and toast the meringue. 

Use a hot knife to cut into wedges and serve immediately. 

This desert should be eaten entirely as it can’t be refrozen.