Baked Alaska

Ingredients:
2 quarts of vanilla ice cream
1 package of white cake mix
1 egg
1/2 teaspoon almond liqueur
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup pure cane sugar

Directions:
Line an 8 inch square container with aluminium foil. Pack the container with the ice cream. Cover and freeze for several hours until firm.

Preheat oven to 350 degrees F. Grease and flour an 8x8 inch cake pan. Prepare the cake mix with egg and almond liqueur and then pour the batter into the prepared cake pan. Bake until the center of the cake springs back when touched. Sides are golden and begin to pull away from the pan and a toothpick (or cake tester) inserted into the cake comes out clean. Set cakes aside to cool.

Line a baking sheet with parchment or heavy brown paper. Place the cake in the center.

Using ultra clean beaters (or whisk) and bowl, beat egg whites together with cream of tartar, salt and sugar until stiff peaks form.

Turn molded ice cream out onto the cake. Quickly spread the meringue over the cake and ice cream, all the way to the edges, forming peaks with the back of the spatula. Return to the freezer for two hours.

Preheat oven to 425 degrees F.

Bake the Alaska on the bottom shelf for 8 to 10 minutes or until meringue is lightly browned.

While the Alaska is baking prepare serving dishes with a decorative drizzle of one of the Peppermaster Dessert Sauces.

Slice and serve immediately.

Peppermaster Sauces suitable for this recipe:
The Antidote
Chocolate Passion
Chili Chocolate
Raspberries in Heat
Ginger Lime
Mango Chutney
Red Savina Mango