Baked Alaska

How to do it

Prepping the ice cream bowl

1. Grease the bowl with some loose olive oil or similar.
   • Doesn't need to be too much, just enough to spread over the bowl lightly
2. Lay out your cloth strips in the bowl, flush against it.
   • They should be long enough to come out over the sides of the bowl
   • I personally used strips cut from an old t-shirt
3. line the inside of the bowl with plastic wrap, also flush against the bowl.
4. Scoop ice cream into the bowl, one scoop at a time.
   • You can use the same flavor, or you can mix and match multiple flavors.
5. Pack the ice cream in in, and then line poundcake slices (1 inch thick) to cover the ice cream.
   • Cut the poundcake slices to fit the bowl, it should be nice and snug
6. Cover in plastic wrap, let it freeze in freezer for at least a few hours.

Prepping the merengue

0. If you want, this works with a finer sugar so you can run it through a grinder or pulse it in a food processor.
   • But DO NOT use confectioner's or powdered sugar; that stuff has corn starch added to it, which deflates merengue.
1. Crack 4 egg whites into a mixing bowl
2. Add the cream of tartare
3. Electric mixer on high, just mix that up to start whipping the egg whites.
4. Slowly add the sugar while mixing, one spoon at a time
5. Once you get stiff peaks, you're good to go.
   • And you NEED stiff peaks. Not soft peaks. Stiff peaks. They gotta be stiff.

Putting it together

You gotta be quick btw. Before the merengue deflates.

1. Take that frozen bowl outta the freezer. Unwrap it.
2. Lift it from the bowl; the grease and the cloth should enable you to just remove it really easily.
3. Plate the bowl, poundcake side down.
4. Slather that merengue onto the ice cream.
   • Make sure it's all covered, or else the ice cream is gonna melt on Step 5.
5. Blowtorch that bad boy all around till you get a nice golden brown like a toasted marshmallow.
6. Cut into slices with a large knife. I recommend dipping it in warm/hot water between slicing too.
7. Plate and eat.