Baked alaska & variations

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BAKED ALASKA & VARIATIONS
  Categories: Desserts
       Yield: 6 servings
  
  
    1/2"    around edge free.
   
   You can have Baked Alaska on short notice if you keep
   cake and ice cream on hand in your freezer.
   
   1. Start heating oven to 450ø F. For cake base, choose
   one of Alaskas below. Set cake base on brown paper
   (1/2" larger than cake) on cookie sheet.
   
   2. Make meringue: With egg beater or electric mixer,
   beat 3 egg whites until they stand in peaks when
   beater is raised. Slowly add 6 tablesp. granulated
   sugar, beating until stiff and glossy.
   
   3. Quickly fill or top cake base with 1 qt. very firm
   ice cream as directed below. Quickly cover ice cream
   and base completely with meringue. If desired,
   sprinkle with slivered almonds, shaved chocolate, or
   shredded coconut. Bake 4 to 5 min., or until delicate
   brown.
   
   4. Remove Alaska from oven at once. Slip 2 spatulas
   between Baked Alaska and paper. Transfer Alaska to
   chilled serving dish. Garnish with canned peach
   slices, berries, etc. Serve at once.
   
   P.S. To serve ablaze, pour bit of lemon extract on 3
   sugar cubes; set on meringue; light; carry to table.
   
   SURPRISE ALASKA: Make trough in 9" tube spongecake,
   leaving 3/4"-thick shell (see cutting directions for
   Frozen Angel, above). Fill trough with ice cream.
   
   IGLOO ALASKA: Use bakers' spongecake layer. Pile ice
   cream on top, leaving
   
   BROWNIE ALASKA: Use panful of uncut brownies. Top
   brownies with brick ice cream.
  
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