Raspberry Baked Alaska

Preheat oven to 375°F (190°C). Lightly spray a 6-inch round cake pan with baking spray with fl our. Line bottom of pan with parchment paper.

In a large bowl, whisk together sugar, milk, oil, egg, and vanilla until smooth.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture, whisking until just combined and no dry streaks remain. Spread into prepared pan.

Bake until golden brown, a wooden pick inserted in center comes out clean, and an instant-read thermometer inserted in center registers 205°F (96°C), 24 to 28 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Using a serrated knife, level cooled cake.

Line a 6-inch bowl with plastic wrap, letting excess extend over edges of bowl. Spread Vanilla Bean Ice Cream with Raspberry into bowl in an even layer. Place cake, cut side down, on top of ice cream, firmly pressing to completely adhere. Wrap excess plastic wrap over ice cream and cake. Freeze until firm, at least 4 hours, or up to overnight.

Turn out frozen dessert onto desired serving platter. Spread Swiss Meringue onto dessert as desired. Freeze until ready to serve, up to overnight. When ready to serve, using a handheld kitchen torch, lightly brown meringue. Best served same day. Freeze, covering ice cream if cut, for up to 5 days.

In a medium saucepan, whisk together cream, milk, 1/3 cup (67 grams) sugar, vanilla bean paste, and salt; cook over medium heat, stirring frequently, until steaming. (Do not boil.)

In a medium heatproof bowl, whisk together egg yolks and remaining 1/3 cup (67 grams) sugar. Gradually add half of hot cream mixture to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining cream mixture in pan, whisking constantly. Cook over medium heat, whisking constantly, until mixture lightly coats the back of a metal spoon and holds a trail when a finger is run through and an instant-read thermometer registers 178°F (81°C) to 180°F (82°C). Remove from heat; pour through a fine-mesh sieve into a medium heatproof metal bowl set over an ice water bath. Whisk until cream mixture is room temperature (70°F/21°C); cover and refrigerate overnight.

In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, and salt by hand. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until sugar dissolves and an instant-read thermometer registers 160°F (71°C).

Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 2 to 3 minutes. Beat in vanilla. Use immediately.