Berry “Baked Alaska”

Ingredients:

Ice cream cake

• 1 sheet frozen puff pastry, thawed and cut in half
• 3 tablespoons of sugar
• 0.5 tsp ground cinnamon
• 2 tablespoons unsalted butter, melted
• 8 cups assorted berry and cherry ice cream and sorbet
• 1/4 cup seedless raspberry jam

Meringue

• Whites of 6 large eggs, room temperature
• A pinch of cream of tartar
• 1 cup of sugar
• 1/4 cup freeze-dried strawberries, chopped

Preparation:

1. Preheat the oven to 200°C. Place the puff pastry halves on a baking sheet, slightly spaced apart. Place another baking sheet on top to prevent the dough from rising too much. Bake until golden brown, about 30 minutes.
2. Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the cake layers with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the dough over; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool.
3. Spray a 9 x 5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short sides. Trim the puff pastries, if necessary, to fit snugly in the pan.
4. Make an ice cream cakeSpoon half the ice cream and sorbet, alternating, into the pan. Using a piece of plastic wrap, press the ice cream firmly and evenly into the pan. Spread half the raspberry jam on top and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, raspberry jam, and puff pastry. Cover with plastic wrap and place in the freezer to set, at least 6 hours or overnight.
5. Prepare the meringueIn a large bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, glossy peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until smooth, about 1 minute.
6. Uncover the ice cream cake and invert it onto a foil-lined baking sheet. Let it sit until the ice cream slides out of the pan; remove the foil. Spread a quarter of the meringue over the top and sides of the cake. Transfer the remaining meringue to a large pastry bag fitted with a 1/2-inch star tip. Pipe it onto the top and sides of the cake. Freeze until the meringue sets, at least 4 hours and up to 2 days.
7. Toast the meringue with a blowtorch (or bake in the oven at 500°F (260°C) until golden brown, 3-5 minutes). Using two large spatulas, transfer the baked Alaska to a serving platter and slice.