Baked Alaska

I have not made this yet, but it is so delicious.

ingredients

Baked Alaska Recipe:
Angel Food Cake
Ice Cream
5 egg whites
1/8 teaspoon of salt
1/2 teaspoon cornstarch
1/2 teaspoon vanilla
1/2 cup sugar
1 egg shell cup (from egg)
1 sugar cube
Lemon Extract
Kirsch Sauce
1 10 oz raspberry jelly without seeds (or cherry)
1/4 cut Kirsch or cherry brandy
3 or 4 slices outer rind of orange (optional)
1/2 teaspoon red food coloring (optional)
Blend all ingredients in blender on HIGH until smooth
Chill. After slicing the Baked Alaska, drizzle a couple teaspoons over the slice.
Makes 1 1/2 cups sauce.
NOTE: Tightly cover Kirsch sauce and it will keep for several weeks in the refrigerator.

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Directions:
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I use a piece of cardboard cut to the shape that I want to make my Baked Alaska and this is what you place your dessert on. Cut the angel food cake about an inch thick and cover the card board up to about 1/2 inch to the edge to make a base for the ice cream.
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Pile the ice cream on top of the angel food cake as high as you like. My favorite is the Hagan Daaz Vanilla Swiss Almond, but you can use any ice cream or any combinations you wish.
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Beat egg whites (with grease free beaters) and salt until just soft peaks form; add cornstarch and vanilla. Add sugar gradually, beating to stiff peaks. Do NOT underbeat.
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Cover the ice cream and cakebase with meringue--be sure the meringue ’seals’ the ice cream to the cake.
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For the flaming part, I use half an egg shell and press the egg shell cup into center of meringue (you can use more than one if you have a big dessert.
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Freeze until serving time (up to 24 hours) I just sit it in the freezer--be sure it doesn’t touch anything.
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Prior to serving, PREHEAT oven to 450 degrees. Oven MUST be completely preheated. Place it on a cookie sheet and bake about 3 minutes or until lightly browned.
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Remove to serving plate, garnish with flowers, etc., if you wish. Soak sugar cube with lemon extract. Place in egg shell.
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After serving, drizzle some of the Kirsch Sauce over each piece...this is what makes it really good