Savory Roasted Vegetable Baked Alaska with Parmesan Meringue

1.Preheat your oven to 200°C (392°F). Lightly grease a small, oven-safe baking dish (about 6x4 inches or equivalent for a small loaf).

2.Toss the diced sweet potato and sliced mushrooms with olive oil, thyme, salt, and pepper. Spread them on a small baking sheet and roast for 15 minutes, or until tender and slightly caramelized. Remove from the oven.

3.In a small bowl, combine the roasted vegetables, thawed peas, heavy cream, and the first measure of Parmesan cheese (1/4 cup). Mix gently until just combined. Transfer this mixture into the prepared baking dish, pressing lightly to form a compact base.

4.Place the vegetable base into the freezer for at least 30 minutes to firm up completely. This insulation is crucial for the meringue.

5.While the base chills, prepare the meringue. In a very clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

6.Gradually add the granulated sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Gently fold in the remaining 1/4 cup of Parmesan cheese and a pinch of salt until just incorporated.

7.Remove the chilled vegetable base from the freezer. Immediately cover the entire surface of the vegetable mixture with the Parmesan meringue, ensuring the meringue completely seals the base, touching the edges of the dish to prevent burning.

8.Return the dish to the oven, reducing the temperature to 175°C (350°F). Bake for 8 to 12 minutes, or until the meringue is beautifully golden brown on the peaks. Watch carefully to prevent burning.

9.Remove from the oven and let it rest for 5 minutes before slicing and serving immediately.