Ingredients:

CAKE Note: Use plastic 20oz. Container (3" high by 1/2" wide) White sponge cake (use any standard recipe) 1/4 cup praline ice cream** 1/4 cup raspberry sorbet** 3/4 cup chocolate chip ice cream** 2ea. Meringue disks (Dacquoise)	BERRIES 1 cup water 1 cup sugar 4oz. raspberries 4oz. blueberries 8oz. strawberries, sliced 1/4 cup brandy
MERINGUE 6 large egg whites 3/4 cup sugar	DACQUOISE 1/4 cup finely ground hazelnuts 2 1/4 cup sugar 12oz. egg whites

Seasoning and Sauce:

1/2 tsp salt
3 tsp fine sugar
1/2 tsp light soya sauce
1 tsp cooking wine
2 tsp tomato ketchup
4 tbsp high quality soup stock

Method for Dacquoise:

1. Sift nuts with 3/4 cup sugar. Hold aside. Whip egg whites until foamy.
2. Fold in nut mixture by hand. Pipe out circles onto prepared parchment paper (trace outline of container). Bake in 250° oven until dry (around 30 minutes)

Method for Cake Mold:

1. Place a circle of sponge cake cut to fit bottom of plastic container. Mound softened vanilla ice cream with pecans on it. Place meringue disk on top of vanilla ice cream.
2. Mound softened raspberry sorbet on top. Place second meringue disk on top of sorbet.
3. Mound softened chocolate ice cream with hazelnuts on top. Finish with another circle of sponge cake cut to fit bottom of plastic container. Freeze 12 hours in container.

Final Preparation/Serving:

1. Remove frozen cake mold by turning it upside down on plate.
2. Prepare meringue mixture (whip egg whites with sugar until stiff). Place meringue in a pastry bag with a no.4 star tip. Cover cake with meringue. Freeze cake for one hour.
3. Bake cake in a pre-heated 500° oven for one minute (until lightly browned).
4. Heat brandy in small pot and ignite. Pour brandy over Baked Alaska and serve with berries on the side. This recipe serves 6.