Baked Alaska

Directions

1. 1
   Line a 9 by 5-inch loaf pan with plastic wrap.
2. 2
   Place the softened ice cream into the loaf pan and spread evenly.
3. 3
   Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
4. 4
   After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat.
5. 5
   Stir just until the sugar dissolves, about 5 minutes.
6. 6
   Clip on a candy thermometer and bring the mixture to 240 degrees F.
7. 7
   While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
8. 8
   When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk.
9. 9
   Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
10. 10
    Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap.
11. 11
    Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
12. 12
    Use a propane torch to brown the meringue all over.
13. 13
    Serve immediately.
14. 14
    May be frozen once the meringue has browned.