Combine the fruit and brandy or orange juice, then microwave on high for 30 seconds, stir and microwave for a further 30 seconds, or until the fruit is plump. Stir in the almonds and set aside to cool.

Line a greased 2-litre capacity pudding bowl with a triple layer of plastic wrap, allowing 10 cm of overhang. Cut two 1 cm-thick slices from the cake and set aside for later to cover the bombe filling. Cut the remaining cake into 1 cm-thick slices and use to line the pudding bowl, cutting the slices to fit where necessary. Fill any gaps with crumbled cake, pressing firmly over the base and side of the bowl.

Beat the condensed milk and PHILLY with an electric mixer until smooth. Add the cream, orange zest and spices and beat until smooth and thickened. Fold in the cooled fruit mixture, then spoon the mixture into the cake-lined bowl. Top with the reserved sponge and trim any excess. Cover with plastic wrap and freeze overnight.

Just before serving, make the meringue. Beat the egg whites in a large bowl with an electric mixer until foamy. Beat in the cream of tartar and then gradually add the caster sugar, beating well after each addition, until glossy and thick and the sugar has dissolved.

Turn the bombe out onto a serving platter and discard the plastic wrap. Swirl the meringue over the bombe to cover it completely, then use.