Technical Stages :

• 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.
• Finally, 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 flambé with alcohol right before serving.