Waffle and Fruit Filled Baked Alaska

Step 1

In a blender, slightly pulse frozen mango and blueberries separately. Return fruit to freezer. In 6-inch round bowl, place 1 cup of the softened ice cream and spread evenly to the sides. Layer frozen raspberry crumbles on ice cream. Top with a 1 cup layer of ice cream, and add layer of blueberries. Repeat with a 1 cup layer of ice cream and the mango. Finish with the last cup of ice cream and lightly compact, pressing into fruit. Press waffle on top, cover and place into freezer until firm and frozen.

Step 2

For the Italian meringue; heat sugar and water over medium heat. Gently stir while bringing mixture to 240˚F. Mixture should be clear at this point. When sugar mixture reaches 240˚F, remove from heat. Place egg whites into stand mixer bowl and whip on high speed to stiff peaks. Slowly pour the sugar syrup in a steady stream into the egg whites while continuing to whip. Add cream of tartar, lemon juice and vanilla. Allow meringue to whip until mixture has cooled, 3 to 5 minutes.

Step 3

Remove layered ice cream bowl from freezer. Warm bowl slightly to loosen contents. Invert onto a serving plate. Cover entire frozen mixture with a thick coating of meringue. Use the back of a spoon to make decorative swirls. Brown meringue with a torch to desired color and look. Serve immediately.