Baked Alaska with a torched meringue

Coat the inside of an eight- to nine-inch bowl with a few drops of oil, which does not freeze, so the dome releases easily.

Lay a ribbon (or small rope) across the bowl as a handle, then line with two loose pieces of plastic wrap.

Soften the ice cream slightly in the fridge or on the counter. Scoop small balls of alternating flavors into the bowl for a pattern; leave a little space at the top.

Fold the plastic overhang over and press the ice cream down; open it up, press on a thin layer of chocolate ice cream and smooth it. Freeze until firm if the ice cream is getting soft.

Cut the pound cake into half-inch slices and fit them over the ice cream like a puzzle with no gaps, trimming to a circle; the cake insulates the base.

Freeze the dome until rock hard, about two to four hours.

Separate four room-temperature egg whites, each into its own bowl so a broken yolk spoils only one.

Add cream of tartar to the whites and mix until frothy.

Mixing on high, add the super fine sugar a spoonful at a time. Scrape down the bowl and keep mixing a couple more minutes until stiff, mirror smooth and no grit of sugar can be felt.

Unmold the dome onto the serving plate by the ribbon as quickly as possible and peel off the plastic.

Quickly cover the dome with meringue all the way to the bottom so no cake shows, and swirl peaks with a small spatula.

Torch the meringue to toast it for definition without burning it.

Cut with a sharp knife dipped in hot water and wiped clean between cuts; stab through the center and wheel the knife down.