METHOD

1. Ball up 2 nice round scoops of ice cream and place back in the freezer until frozen solid. Put the hazelnuts into the air-fryer drawer and cook for 4 minutes at 190°C, or until lightly golden, then remove.
2. Separate the eggs, putting the whites into a bowl or the bowl of a free-standing mixer (save the yolks in the fridge for another meal). Add a little pinch of sea salt and whisk until the mixture forms stiff peaks, then, with the mixer still running, gradually add the sugar until glossy and combined.
3. Halve the hot cross bun and place on two circles of greaseproof paper. Drizzle a little sherry over the cut sides, then top with the chocolate spread. Drain the peaches, pat dry well on kitchen paper, and arrange half on top of each.
4. For the first Alaska, top one of the hot cross bun stacks with a scoop of ice cream, then spoon or pipe on half the meringue mixture, making a few pretty peaks and making sure the ice cream and bun are completely covered.
5. Carefully transfer the Alaska to the drawer, on its paper, and cook for 5 minutes at 190°C, or until the meringue is golden all over.
6. Remove and let it sit for 1 to 2 minutes, so the meringue can crisp up slightly. Bash or roughly chop the hazelnuts and sprinkle over, then slice and serve straight away, for sharing. Repeat steps 4 to 6 to make your second Alaska.