Christmas Baked Alaska

Ingredients

 * 1 quart ice cream - softened (You can use any ice cream flavor. We recommend chocolate)

Sponge cake base

 * 3 large eggs
 * ⅓ cup sugar
 * ½ cup flour
 * 2 tsp cornstarch

Meringue

 * 4 egg whites
 * ¾ cup confectioner's sugar

Directions

 * 1) Leave the ice cream in room temperature for an hour to soften.
 * 2) For the sponge base: In a small sauce pan, bring a cup of water to simmer over low heat.
 * 3) Preheat oven to 425°F (or 210°C).
 * 4) Beat the eggs and Sugar in a small steel mixing bowl over the simmering water (double boiler), until the temperature reaches about 110 – 120°F (or 40 – 45°C).
 * 5) Remove from heat.
 * 6) Continue beating until light and creamy - until it cools down again.
 * 7) Add the flour and starch, then fold gently. Be careful not to overmix.
 * 8) On a greased baking pan, line up a sheet of silicon or wax paper.
 * 9) Spread the sponge base mixture thin over the sheet of silicon or wax paper.
 * 10) The shape is not important as this will just be the cake base that will be hidden by the meringue.
 * 11) A rough rectangle will be okay.
 * 12) Bake quickly in the oven for about 4 – 5 minutes, then remove from oven and let it cool.
 * 13) The cake should come off the paper quite easily.
 * 14) In your choice of mold (we used an oblong-shaped mold - see picture), cover the bottom and sides with pieces of the cake.
 * 15) Put in the softened ice cream to fill the mold.
 * 16) Cover the top with cake, then freeze for about 3 hours.
 * 17) Prepare the meringue by beating the egg whites with the confectioners Sugar until stiff.
 * 18) Place in a piping bag.
 * 19) Preheat oven to 425°F (210°C).
 * 20) Unmold the frozen cake-ice cream on a baking tray.
 * 21) Pipe the meringue mixture all around to completely cover the cake-ice cream.
 * 22) You can make shapes with the meringue.
 * 23) When completely covered with the meringue, put it in the oven to bake for 2 – 4 minutes.
 * 24) The meringue surface will bake very quickly, and the edges will start to brown.
 * 25) When the edges have browned enough, remove from the oven.
 * 26) The meringue surface will be baked, while the ice cream inside remains frozen.
 * 27) Decorate with cherries or candies, then serve.