Baked Alaska

Ingredients                                                                                                                           Servings: 12

For the Ice Cream Cake:
Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sherbet, Softened
1 pint vanilla ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 wafers crushed)
1 pound cake loaf

For the Meringue:
1 cup egg whites (6 large), at room temperature
Pinch of cream of tartar
1 cup sugar

Preparation
Preparation time: 45 min> Cooking time: 5 hr 40 min> Ready in: 4 mins

• Make the ice cream cake: Brush 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small scoops and wide to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps entre scoops and Even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze up to set, about 30 minutes.

• Remove the wrap and spread the remaining ice cream on top of the crumbs in an even layer. Cut the pound cake into 1/2-inch-thick slices; completely Call cover the ice cream with the slices, trimming as needed (you'll use about two-Thirds of the cake). Cover with fresh plastic wrap and freeze up to firm, at least 2 hours or up to 2 days.

• Make the meringue: Whip the egg whites and cream of tartar in a wide bowl with a mixer is up to medium-high speed foamy, about 2 minutes. Gradually beat in the sugar on high speed up to the whites are glossy and hold stiff peaks.

• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If Necessary, let the cake stand up to overturned it slips out.) Remove the rest of the plastic wrap and cover the ice cream with the meringue completely Call, making the dome-shaped top Slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.

• Preheat the oven to 500 degrees. Bake the cake up to the meringue peaks are golden, about 4 minutes or brown the meringue with a blowtorch. before slicing, let the cake becomes soft on room temperature for about 8 to 10 mins. Freeze any leftovers.

Enjoy!