- 1 cups Pistachio Ice Cream
- 1-1/2 cups Strawberry Ice cream 2 cups Chocolate Ice Cream
- Vanilla or chocolate sponge cake
- 5 Large egg whites
- 3⁄4 cups plus 2 tbsp. superfine sugar Pinch of cream of tartar
- Seeds of one vanilla bean
- Non-stick food spray
Place the ice cream in the fridge to temper night before.
Lightly spray a medium stainless steel bowl with the non-stick cooking spray. Double line the bowl with plastic wrap, allowing enough wrap to over hang the bowl by 4 to 5 inches.
Spoon the pistachio ice cream into the bowl and spread/smooth with a spatula. Then add the strawberry ice cream and spread/smooth. Add the chocolate ice cream and spread / smooth.
Cut the sponge cake to the same size as the bowl and place on top of the ice cream. Fold the plastic over the cake and place in the freezer for a minimum of 10 hours.
In a mixing bowl, whisk the egg whites on medium speed until the whites turn foamy, about 60 seconds.
Add 2 tablespoons of sugar, the cream of tartar and the vanilla beans and whisk until soft peaks form.
Reduce speed to medium low and the remaining sugar 2 tbsp. at a time until all the sugar is incorporated and stiff glossy peaks have formed.
Remove the ice cream from the freezer and turn out from the bowl. Using a spatula or piping bag, artistically spread/pipe the meringue onto the ice cream dome. Immediately place back in the freezer for minimum 2 hours.
Heat Forno Piombo to 700F
Place the baked Alaska in the oven until the meringue browns. 12) Remove from oven, slice and serve.