Baked Alaska with devil's food cake, ice cream and Italian meringue

Cut a parchment square with plenty of excess, snip diagonals into the corners and line a 9-inch square cake pan so the paper goes up past the sides.

Combine cake flour, powdered sugar, cocoa, baking powder and salt.

Separate four eggs; add the yolks to the cake and refrigerate the whites for the meringue.

Add Greek yogurt, milk, oil and vanilla; mix fast for a few minutes to work in bubbles.

Pour into the lined pan.

Bake at 350F (180C); start testing at 20 minutes for a clean skewer, erring on overcooked since it absorbs moisture from the ice cream.

Cool on the counter, then freeze at least half an hour until firm.

Soften the ice cream until squishy but not melted; drop it on the cold cake in blobs and gently smooth. Return to the freezer.

Boil the sugar, water and corn syrup on high in a small pot without stirring.

Beat the egg whites with the cream of tartar and cornstarch to stiffish peaks.

When the syrup reaches about 240F (115C), drizzle it carefully into the whites while whipping; the second half can go in faster.

Whip until glossy and no longer getting fluffier, then keep whipping until just a little warm to the touch. Whip in the vanilla and salt.

Quickly scrape the warm meringue over the ice cream and smooth to an even layer. Freeze at least a couple of hours (overnight here).

Lift out with the paper onto a cutting board, peel the paper from the sides and slice into six pieces, wiping the knife after each cut.

Brown the meringue with a fire stick or kitchen torch, or douse in a very high-proof spirit and ignite in a dark room.