Once all components of a baked Alaska are ready — sponge, poached fruit, ice cream and meringue — assembly must happen at maximum speed. The ice cream is in a constant state of melting from the moment it leaves the freezer. Place the sponge disc first, brush or soak it with poaching liquor for flavour, layer the poached fruit, then dome the ice cream on top. Pipe or spread the meringue over the entire surface, not just the ice cream — the meringue acts as insulation, protecting the frozen core from the blowtorch heat. Work confidently and decisively; hesitation leads to a melted, collapsing dessert.