Slice off the “crown” of the oranges and empty out the pulp. Squeeze the juice from the pulp and add it to four spoonfuls of the liqueur. Mix this liquid into the ice-cream and use it to fill the oranges up to three-quarters full.

Place the oranges in the freezer. Spray the remaining liqueur on the candied fruit, place in a covered dish and allow to rest in the refrigerator for around two hours. Add a few spoonfuls of powdered sugar to the egg whites and beat until very stiff. Switch the oven on to the highest setting.

Remove the oranges from the freezer and fill with the candied fruit. Using a pastry bag, form a meringue topping on the oranges, arrange the oranges in an oven-dish and bake in the oven for around 5 minutes. The meringue should turn golden brown without melting the ice-cream. Keep the prepared oranges in the freezer until half-an-hour before serving.