Baked Alaska with vanilla ice cream, raspberry sorbet, biscuit joconde and meringue

Line a hard or silicone mould with plastic wrap.

Soften the ice cream in the refrigerator about 2 hours, fill the mould completely, press out any gaps and freeze at least 6 hours, until completely hard.

Dig a trench about 1.5 inches (4 cm) deep with an ice cream scoop dipped in hot water; freeze the hollowed log to harden. Allow 3 days for the whole build.

Fill the trench two thirds up with raspberry sorbet, leaving a space; freeze a few hours until hard, then fill the space with the saved vanilla ice cream.

For the biscuit joconde, beat room-temperature egg whites to stiff peaks, adding sugar as you go; transfer the meringue to another bowl.

In the same bowl, beat the eggs, almond meal, flour and sugar 5 minutes on high speed.

Fold in one third of the meringue, then the rest, then the melted butter at the very end.

Spread the batter evenly on well-greased parchment and bake at 450F (230C) about 7 minutes in a convection oven, or 10 in a conventional oven; do not overbake or it loses its flexibility.

Cut the sponge sheet to size; everything can be made days ahead.

Unmould the hard-frozen log onto a sheet of joconde, top with a second sheet and return to the freezer.

For the meringue, beat egg yolks and sugar on high speed 5 minutes until light and creamy; transfer to another bowl.

In the cleaned bowl, beat egg whites and sugar to a meringue, then mix the two mixtures together.

Coat the whole cake with the meringue and pipe it out with a plain or star tip.