Baked Alaska

Chill the molds in the freezer about half an hour. Line with plastic and press in a couple scoops of raspberry ice cream; make a well and fill with French vanilla.

Cut a thick slice of store-bought chocolate sponge cake to fit, press it firmly on top, wrap and freeze until solid, a few hours or overnight.

Beat two egg whites with a squeeze of lemon juice in a stand mixer with the whisk to soft, floppy peaks.

Heat granulated sugar and a splash of water over medium-high until it simmers, then lower to medium or medium-low and cook to exactly 240F on a thermometer.

With the mixer running, pour the hot syrup in a thin steady stream where the meringue meets the bowl; beat on high until the bowl is barely warm and the peaks are very stiff.

Unwrap and invert the frozen molds onto plates and pipe the meringue over, in lines from bottom to top with rosettes, or all rosettes.

Brown the ridges lightly with a blowtorch or a windproof lighter.

Optional: warm a little brandy, ignite, and spoon over to serve flambe.