Cake:

1. Preheat the oven to 180C. Line a 20cm round springform cake tin with baking paper.
2. If you need to make your own caster sugar, add sugar (375g) and grind Speed 9 / 3 seconds. Set aside.
3. To make the sponge, place the eggs (3), butter (175g), caster sugar (175g), flour (175g), vanilla (1/2 tsp), cocoa powder (40g), milk (30g) and baking powder (1 Tbsp) in the bowl. Combine Speed 5 / 30 seconds.
4. Pour into the prepared tin and bake for 25-30 minutes until a skewer inserted comes out clean.
5. Place on a wire cooling rack and leave to cool entirely. Then chill for 30 minutes. Remove and set aside until later.
6. Line a small bowl that is a bit smaller than the cake tin with clingfilm overlapping the edges.

Ice cream:

1. To make the ice cream, insert the whisk attachment. Place the double cream (500g) in the bowl. Whisk on Speed 3 until it is stiff while watching it closely. This could take between 20-45 seconds.
2. Add the condensed milk (400g tin), cocoa powder (60g) and vanilla (1 tsp) to the bowl. Combine Speed 2 / 10 seconds. Scrape down sides.
3. Combine again Speed 2 / 5 seconds. Fill in the bowl with clingfilm and freeze for 4 hours.

Meringue:

1. To make the meringue, insert the whisk attachment into the clean bowl. Place the egg whites (4) and lemon juice (from 1/2 lemon) in the bowl. Program 3 minutes / 37C / Speed 3.5. While whisking, after 2 minutes, slowly insert the cornflour (2 tsp).
2. Program 3 minutes / Speed 3.5. While whisking, slowly add in caster sugar (200g) by the teaspoon.

Assembly:

1. To assemble the Alaska, straighten the cake with a knife. Place the cake with the cut side down on a serving plate. Remove the ice cream from the freezer. Take off the clingfilm and place it on top of the cake. Top with the meringue. Freeze again for 30 minutes.
2. Preheat the oven to the hottest setting. Alternatively you can use the grill. Once chilled, remove and place in the hot oven for a couple of minutes to brown the meringue. Serve immediately. Return any leftovers to the freezer, wrapped in clingfilm to avoid freezer burn.