Baked Alaska Cake

Ingredients:

Ice cream cake

• 1 pound cake
• 2 cups of any sorbet, such as raspberry or passion fruit, softened
• 2 cups vanilla ice cream, softened
• 4 cups chocolate ice cream, softened
• 1 cup crumbled chocolate wafers (about 17 wafers)
• Vegetable oil to grease the bowl

Meringue

• 1 cup egg whites (from about 6 large eggs), room temperature
• A pinch of cream of tartar
• 1 cup of sugar

Preparation:

1. Grease a 3-quart metal bowl with vegetable oil and line with plastic wrap. Fill the bowl with sorbet, vanilla ice cream, and half the chocolate ice cream, using alternating small and large spoons to create a mosaic.
2. Place a piece of plastic wrap over the ice cream and press down to even out the surface and ensure there are no gaps between the scoops. Remove the plastic wrap, sprinkle the ice cream with wafer crumbs, and cover with plastic wrap again, pressing gently. Freeze for about 30 minutes.
3. Remove the plastic wrap from the top of the cake and spread the remaining chocolate ice cream in an even layer over the wafer layer. Slice the pound cake into 1/2-inch-thick slices; cover the ice cream slices completely, trimming them as needed (you'll use about two-thirds of the cake). Cover with clean plastic wrap and freeze for at least 2 hours or up to 2 days.
4. Prepare the meringueIn a large bowl, beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, beating on high speed until the whites are glossy and hold stiff peaks.
5. Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. Let it rest upside down, if necessary, until it slides out of the bowl. Remove the remaining plastic wrap and completely cover the ice cream with meringue, making a dome-shaped top slightly thicker than the sides. Use the back of a spoon to form swirls on the surface of the meringue. Freeze for at least another 3 hours.
6. Preheat oven to 260°C (400°F). Bake the cake until the meringue peaks are golden brown, about 4 minutes. Alternatively, toast the meringue with a blowtorch. Let the cake sit at room temperature for 5-10 minutes, then slice. Leftovers can be stored in the freezer.