Every year, for R's birthday cake, he requests a Baked Alaska. This year, it had to be gluten-free (for Jake and another guest) and it had to be yellow. Okay...
And, to go with his Asian-themed lunch (we had Spicy Meatball Bánh Mì), he wanted it made with some kind of tropical flair. So, I made a variation of our favorite hot milk sponge cake as the base and topped it with jackfruit ice cream.
Typically I use a culinary torch to brown the peaks. But, with our recent move, I still haven't unpacked the torch. It's somewhere. I just haven't located it yet. So, I broiled the meringue, taking care that it not burn.
Cut into slices and serve immediately.