Baked Alaska

Makes this recipe in advance

In one bowl, whisk together the flour and salt

In another bowl, combine the melted butter with the vanilla extract. Reserve

In a mixing bowl, beat the eggs and sugar until well combined

Place the bowl over boiling water, low heat

Beat the mixture with an electric mixer at medium speed for about 10 minutes or until it has tripled in volume and is cool

Add the flour gradually, beating carefully

Add a little of the batter to the melted butter, mix well, and then pour into the remaining batter

Mix quickly

Heat the oven to medium (180°F)

Grease and dust with flour a round baking dish, 30 cm in diameter

Place the batter in the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean

Remove from heat and let cool completely

Refrigerate overnight

Warm one half of the chocolate ice cream to room temperature for about 15-20 minutes to soften slightly

Line a round mold, 25 cm in diameter, with plastic wrap (Rolopack or Magipack)

Place the softened chocolate ice cream and refrigerate until firm

Then top with whipped cream and freeze again

Finally, cover with the remaining chocolate ice cream (softened slightly) and refrigerate overnight

Heat the oven to very hot (240°F)

Remove the baked Alaska from the mold and place on a heatproof plate or tray

Douse with rum

Unmold the sorbet over the base, centering it well

Refrigerate while preparing the meringue topping: beat the egg whites until soft peaks form and then add granulated sugar to stiff peaks

Cover the sorbet and baked Alaska with a thick layer of meringue

If desired, place any leftover meringue in a bag and decorate the surface and sides of the Baked Alaska

Place the baked Alaska on a serving plate and serve immediately

If you'd like to add a special touch, heat a little cognac and pour it around the Baked Alaska while flamed

Serve at 20 degrees.