Baked Alaska - Simply Done


1 quart any flavored premium ice cream, softened
1 (10.75-ounce) frozen pound cake
4 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/3 cup granulated sugar

Purchased jar chocolate, caramel or strawberry sauce, heated*
Line a 9 x 5 x 2 1/2-inch metal loaf pan with plastic wrap, leaving
overhang. Spoon ice cream into prepared pan, spreading evenly and
smoothing top.

Cut cake horizontally in half. Arrange 1 cake piece, cut side down,
atop ice cream and against one corner of pan. Cut remaining cake piece
into strips and arrange in pan to cover ice cream completely. Cover
with overhanging plastic and freeze until firm, at least 4 hours.
Uncover cake. Invert onto metal or other ovenproof platter. Freeze
while preparing meringue. Beat egg whites in large bowl until foamy.
Add cream of tartar. Beat until soft peaks form. Beat in vanilla.
Gradually add sugar, beating until stiff glossy peaks form. Spread
meringue over cake, covering cake completely and sealing meringue to
platter. Freeze overnight.

Position rack in center of oven and preheat to 500*F (260*C) for 20
minutes before using. Bake dessert until meringue is lightly browned
and just set, about 3 minutes.

Cut baked Alaska into slices; arrange on plates and if desired, spoon
warm sauce around dessert. Serve immediately.
Note: To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set
atop meringue; light; carefully carry to table. (Use caution with this
presentation!)

Makes 6 to 8 servings.