BAKE THE SPONGE BASE
Preheat oven to 350°F (180°C). Line a 9-inch (23 cm) round cake tin with parchment paper and grease lightly. In a heatproof bowl set over simmering water, whisk the eggs and caster sugar until warm to the touch and the sugar has dissolved. Remove from heat and whisk with an electric mixer on high speed for 5–7 minutes until thick, pale, and tripled in volume — the ribbon stage. Sift the flour over the batter in two additions, folding gently with a large metal spoon. Drizzle the cooled melted butter and vanilla down the side of the bowl and fold in until just incorporated. Pour into the prepared tin and bake for 18–20 minutes until golden, springy to the touch, and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack. When cool, use the dome mould as a guide to cut a sponge disc that fits snugly as the base.

POACH THE PEACHES
Bring a pan of water to the boil. Score a small cross in the base of each peach and blanch for 30 seconds. Transfer to ice water, then peel. Halve and stone the peaches, then cut into small pieces — Nikita emphasised cutting them small so they cool down quickly. In a saucepan, combine the sugar, water, muscat wine, lemon juice, lemon thyme sprigs, and split vanilla pod with seeds. Bring to a gentle simmer, stirring until the sugar dissolves. Add the peach pieces and poach gently for 5–8 minutes until just tender but holding their shape. Remove the peaches with a slotted spoon and spread on a plate. Get them into the freezer immediately for 10–15 minutes to cool rapidly. Strain and reserve the poaching liquor separately. Reduce the liquor by about half over medium-high heat to concentrate the flavour. Cool completely.

MAKE THE QUICK CHEAT'S PEACH ICE CREAM
Place the frozen peach slices (they must be very hard frozen, straight from the freezer) in a food processor. Pulse until broken into small pieces, then blend, adding cream very sparingly — a tablespoon at a time. The frozen peaches themselves provide the body; too much cream dilutes the peach flavour and softens the frozen consistency. Stop blending as soon as you have a thick, scoopable texture. Add the icing sugar and vanilla and pulse briefly. Transfer immediately to the freezer in a shallow container. The texture should be like firm soft-serve, not liquid. If too soft, freeze for 30–45 minutes before assembling.

ASSEMBLE THE DOME (PRE-FREEZE)
Line the dome mould or bowl with cling film, leaving generous overhang. Spread a thick layer of the cheat's ice cream around the inside of the mould, creating a shell about 1 inch (2.5 cm) thick. Return to the freezer for 15 minutes to firm. Fill the centre with the chilled poached peach pieces. Cover the peaches with more ice cream, pressing gently to eliminate air pockets. Smooth the top flat. Place the sponge disc on top (it will become the bottom when inverted). Brush the sponge generously with the reduced poaching liquor. Press the sponge down gently. Cover with the overhanging cling film and freeze for at least 2 hours, or overnight, until completely solid.

MAKE THE ITALIAN MERINGUE
When ready to serve, make the meringue. Place the egg whites and cream of tartar in the bowl of a stand mixer. In a small saucepan, combine the sugar and water. Bring to the boil over medium-high heat, stirring only until the sugar dissolves, then stop stirring. When the syrup reaches about 230°F (110°C), begin whisking the egg whites on medium speed to soft peaks. When the sugar syrup reaches 244–250°F (118–121°C), immediately remove from heat and, with the mixer running on medium speed, pour the hot syrup in a slow, steady stream down the side of the bowl — not onto the whisk. Increase to high speed and continue whisking for 8–10 minutes until the meringue is thick, glossy, brilliant white, and cool to the touch.

UNMOULD AND COVER WITH MERINGUE
Remove the frozen dome from the freezer. Peel back the cling film and invert onto a serving plate or board. Peel away the remaining cling film. Working quickly, cover the entire dome with a thick, even layer of Italian meringue using an offset spatula or piping bag. Ensure there are no gaps — the meringue acts as insulation, protecting the ice cream from the blowtorch. Create decorative swirls and peaks.

TORCH AND SERVE IMMEDIATELY
Using a kitchen blowtorch, carefully brown the meringue all over, creating an even golden colour with dramatic darker patches at the peaks. Serve immediately — the magic of baked Alaska is the contrast of warm, caramelised meringue and frozen ice cream revealed when you cut through. Slice with a sharp knife dipped in hot water for clean cuts.