Christmas Baked Alaska

Ingredients

 * 1 	quart  	ice cream - softened

SPONGE CAKE BASE

 * 3 	large 	eggs
 * 1/3 	cup 	Sugar
 * 1/2 	cup 	flour
 * 2 	tsp 	cornstarch

MERINGUE

 * 4 	x 	egg whites
 * 3/4 	cup 	confectioner's sugar

Directions

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