Rainbow's Baked Alaska

• 2 lbs (.9 kg) sponge cake (any standard recipe)
• 2 pt chocolate ice cream
• 2 pt rasberry sorbet
• 2 pt vanilla ice cream
• 12 egg whites
• 3/4 cup (175 ml) granulated sugar
• 1 cup (225 ml) water
• 1 cup (225 ml) granulated sugar
• 1 vanilla bean
• 4 oz (112 grm) rasberries
• 4 oz (112 grm) blueberries
• 8 oz (224 grm) strawberries, sliced
• 3/4 cup (175 ml) brandy

1. On a large plate, arrange 4 slices of circular spongecake (6 inch - 8 inch lengthwise, 1/4 inch thick).
2. Mound the chocolate ice cream into an inverted bowl mold (plastic container).
3. Cover the ice cream with a slice of sponge cake.
4. Mound the rasberry sorbet on top of the sponge cake layer.
5. Cover sorbet with a layer of sponge cake.
6. Mound vanilla ice cream on top of sponge cake layer.
7. Freeze the "cake" mold overnight (12 hours).
8. Remove frozen cake from the mold by turning it upside down onto a plate.
9. The chocolate ice cream will be the top layer.
10. Make the meringue by whipping the egg whites with the sugar until stiff.
11. Put the meringue into a pastry bag with a 1/2 inch tip and pipe swirls onto the cake, covering completely.
12. Freeze cake for 2 hours.
13. Combine the water, sugar, and vanilla bean; bring the mixture to a boil and remove from stove.
14. Cool to room temperature.
15. Add the fruit and stir, and set aside for 30 minutes.
16. Bake the cake in a preheated, 500 degree (250 C.) (F.) oven for 1 minute, until it is lightly browned.
17. Heat the brandy in a small pot and ignite.
18. Pour the brandy over the Baked Alaska and serve with fruit sauce on the side.

chocolate ice cream, rasberry sorbet, vanilla ice cream, egg whites, sugar, water, sugar, vanilla bean, rasberries, blueberries, strawberries, brandy

Taken from online-cookbook.com/goto/cook/rpage/00006C (may not work)