Baked Alaska (American South)

This timeless classic consists of a sponge cake base that is topped with ice cream, and the whole combination is then encased in lightly torched or browned meringue. There are many conflicting stories regarding its origin, but it is believed that a predecessor of baked Alaska might be omelette Norvégienne (which similarly refers to the cold climate of Norway) - a French invention that featured layers of cake and ice cream that were covered in meringue and then broiled. In the US, it is accepted that baked Alaska first appeared under the name Alaska Florida at Delmonico's restaurant in New York sometime in the mid-1850s. It was an invention of pastry chef Charles Ranhofer, and it originally consisted of banana ice cream, walnut spice cake, and meringue. Another version is that it was coined at Antoine's, a restaurant in New Orleans, Louisiana, by its chef de cuisine Antoine Alciatore in 1867 to honour the acquisition by the United States of Alaska from the Russian Empire on March 10 that year. However, no contemporary account exists to support this claim, and the name was not used until some years after the Alaska Purchase. Delmonico's chef Charles Ranhofer called the dish an "Alaska, Florida" in 1894, apparently referring to the contrast between its cold and hot elements.

Ice Cream Cake:
vegetable oil, for brushing
1 pt raspberry, passion fruit or other sorbet, softened
1 pt vanilla ice cream, softened
1 qt chocolate ice cream, softened
1 cup chocolate wafer crumbs (about 17 crushed wafers)
1 loaf pound cake

Meringue:
1 cup egg whites, at room temperature (about 6 large)
pinch cream of tartar
1 cup sugar

Make the Ice Cream Cake:
Brush a 3 qt metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colours and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.

Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into ½" thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

Make the Meringue:
Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.

Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.

Preheat the oven to 500°F (250°C/230°C fan, Gas Mark 10).

Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5-10 minutes before slicing. Freeze any leftovers.

Makes 12 servings.