Baked Alaska

Preheat the oven to medium temperature (180oC)

Grease a 30 cm diameter mold with butter and dust with wheat flour

Line a 25 cm diameter mold with plastic wrap

Prepare the base: In one bowl, mix together the wheat flour and salt

In another bowl, mix together the melted butter and vanilla extract. Reserve

In a mixer, beat the eggs with sugar for several seconds

Place the egg mixture over a saucepan of hot water on low heat

Stir until warm and dissolved

Remove from the hot water and beat in the mixer for about 10 minutes, tripling in volume and cooling

Add wheat flour gradually, mixing carefully

Place some of the dough in the melted butter with vanilla extract, mix and pour into the remaining dough

Beat quickly and place into the greased mold

Bake for 30 minutes or until a toothpick inserted in the center comes out dry

Cool and refrigerate

Prepare the ice cream: Let half of the chocolate ice cream sit at room temperature for 20 minutes to soften slightly

Place the softened chocolate ice cream into a lined mold and freeze until firm

Cover with whipped cream ice cream, also softened, and refreeze

Finally, cover with the remaining chocolate ice cream, also softened

Wrap the mold in aluminum foil and store in the freezer for one day

Preheat the oven to very hot temperature (240oC)

Place the base on a refractory plate

Brush with rum

Unmold the sorbet over the base, centralizing it well

Freeze

Prepare the meringue: In a mixer, beat the egg whites until they form soft peaks

Gradually add sugar, beating always, until stiff peaks form

Cover the sorbet and base with a thick layer of meringue

Bake on the top rack of the oven for 5 minutes or until the meringue browns

Serve immediately.