Baked Alaska

In a bowl, combine sugar and flour.

In another bowl, beat eggs, sugar and vanilla with an electric mixer until tripled in volume.

Sift the dry ingredients over the egg mixture.

Line a springform pan with parchment paper and butter the edges.

Fold the batter gently with a spatula and pour into the springform pan.

Bake in a preheated 350F oven, 25 to 30 minutes.

Brush the inside of a three-quart metal bowl with vegetable oil and line with plastic wrap.

Fill with alternating big and small scoops of the three ice cream flavours to make a mosaic.

Crush chocolate wafer cookies, flatten the ice cream surface and lay the wafers on top. Cover with plastic wrap and freeze until set.

Set the cake on the wafers, wrap in plastic wrap and freeze four hours or overnight.

Bake in a 500F oven to turn the meringue peaks golden (a blow torch is the alternative).

Separate six eggs, keeping the whites.

Add a pinch of cream of tartar to the egg whites before beating.

Beat the whites to stiff peaks, gradually adding one cup of sugar.

Line a baking sheet with parchment and turn the ice cream bowl out onto it; if it sticks, wait a couple of minutes for it to release.

Pipe the meringue over the ice cream to cover it completely, so it forms a protective shell.