Beautiful Baked Alaska
|French vanilla ice cream||3 Cup (48 tbs)|
|After dinner mint ice cream||3 Cup (48 tbs)|
|Sponge cake slice||1 Medium (5 1/2 X 9 1/2 X 1-Inch Slice)|
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Soften French Vanilla Ice Cream.
Spread in a layer in an 8/2 X 4 1/2 X 2 1/2-inch loaf pan, and freeze solid.
Soften After-Dinner-Mint Ice Cream, spread over the first layer, and freeze solid.
Trim layer of sponge cake to size, wrap, and reserve.
Cut a piece of brown paper of the same size, and set it aside.
In a medium-size bowl, beat egg whites until foamy throughout.
Sprinkle with cream of tartar, and continue beating until stiff peaks form.
Beat in honey and vanilla.
Remove beaters, cover bowl with a plate, and refrigerate egg whites until ready to assemble cake.
If possible, do this no more than an hour before serving.
When ready to complete recipe, preheat oven to 450°F.
Wet a bread board on both sides, and shake off excess water.
Place brown paper on board, and lay cake on top.
Unmold ice cream by dipping loaf pan for a few seconds in a pan of warm water, and place loaf of ice cream on cake.
(Ice cream must be a solid brick.) Quickly frost ice cream and cake with beaten egg whites, taking care to cover completely.
Bake immediately in top third of oven for 5 minutes, or until meringue is golden.
Remove board from oven, and slip the dessert onto a serving platter.