For the vegan Italian meringue: Reduce 1 cup of chickpea juice by half. Bring 160g cane sugar and 1/4 cup water to a boil, then bring to 250F. Whip the reduced chickpea liquid until soft peaks form, then slowly stream in your hot sugar syrup.
To assemble your baked alaska: Use your preferred cake as a base and top with a dome of ice cream. Pipe or frost the dome with the prepared Italian meringue. Torch the meringue until golden. Enjoy!
