Alistair Wise’s Twinkies

1.Preheat oven to 170°C. Wrap a deep 25cm-square baking tin with tinfoil to prevent leaks, then line it with baking paper. Whisk eggs and sugar in a heatproof bowl placed over a saucepan of boiling water until it reaches 50°C on a thermometer, or feels hot when you put your finger in it (3-4 minutes). Transfer to an electric mixer and whisk until mixture holds a ribbon (5-7 minutes).

2.Meanwhile, heat milk, butter and vanilla in a heatproof bowl over a saucepan of boiling water until it reaches 75°C on a thermometer (5-6 minutes). Fold flour, baking powder and a pinch of salt into egg mixture, then add a third of the batter to the milk mixture, beat vigorously, then fold the two mixtures together and pour into prepared tin, spreading evenly. Bake sponge until a skewer inserted comes out clean (30 minutes). Cool in tin while you make the posset.

3.For posset, bring cream and sugar to the boil in a saucepan over high heat, add lemon juice and boil for 5 minutes. Pour mixture over sponge and refrigerate to chill (3-4 hours).

4.For Swiss meringue, whisk eggwhites and sugar in a heatproof bowl over a saucepan of simmering water until it reaches 82°C (8-10 minutes). Transfer mixture to an electric mixer and whisk until cooled (5-6 minutes). Place in a piping bag fitted with a 1cm plain nozzle.

5.Cut sponge into 12 squares and sit each on a flattened paper muffin cases. Pipe meringue on top (lightly brown the meringue with a blowtorch if you like). Twinkies are best served on the day they’re made but will keep refrigerated for a 2-3 days in an airtight container.