Nikita demonstrated the benchmark version of the peach baked Alaska. She began by poaching peaches cut small in sugar, lemon, thyme, vanilla and muscat sweet wine, getting them into the freezer quickly to cool. Her quick cheats ice cream was made by blending frozen peaches with a restrained amount of cream to maintain peach flavour and frozen consistency. She made Italian meringue by heating sugar syrup to 118-121°C and pouring it into whisking egg whites, then whipping until cool, thick and glossy. She cut a sponge disc, soaked it with poaching liquor, layered poached peaches and ice cream, piped Italian meringue over the dome and blowtorched it. Assembly was done at speed to prevent melting.