Baked alaska

1 litre vanilla ice cream
1/2 litre raspberry sorbet or another flavour
1/4 litre syrup at 30
Rum or Grand-Marnier
1 sheet of sponge cake
Italian Meringue:
3 egg whites
100 g sugar
25 g glucose

Line a cake pan with parchment paper. Mold the vanilla ice cream on the bottom of the pan, up to a third high. Follow with a layer of sponge cake. Baste the sponge cake with the rum or Grand-marnier flavoured syrup at 30. Mold the raspberry sorbet then the vanilla ice cream once again. Smooth out the surface. At the end, place a layer of sponge cake. Baste the sponge cake with the Rum or Grand-Marnier flavoured syrup at 30. Fold back the parchment paper and leave to harden in the freezer. Prepare a tray the size of the mold, covered with aluminium foil. Remove the ice cream and place on the tray. Prepare the Italian meringue. To do so, beat the egg whites firm. Add cooked sugar at 121 C (sugar glucose) and beat until completely cooled. Trim the surface and the sides of the cake to obtain a rectangular bar. Decorate the cake with meringue using a pastry bag with a fluted tip. Using a torch, brown the meringue evenly. Store in the freezer until ready to serve. Tradition recommends that the baked Alaska is flambй with alcohol right before serving.