Bombe Alaska

Place the sponge cake onto a plate. Cut the sponge into a round shape by using the lid of the ice-cream tub as a template, brush away the crumbs and drizzle Marsala over the cake disc. Dip the ice-cream tubs into warm water for about 10 seconds then turn them out onto a plate. Both tubs of ice-cream should slide out quite easily. Cut the ice-cream into 3-4cm (1-1.5") slices. Put the first disc onto the sponge then layer the ice-cream, alternating the flavours, until the bombe is as tall as you like but you must allow at least 5 or 6cm (about 2-2.5") spare so it will fit comfortably into the oven. Press together firmly and put into the freezer immediately for at least 20 minutes or until it is rock-hard. As soon as the ice-cream goes into the freezer (or 20 minutes prior to your estimated time of cooking), turn the oven to very hot, 200-220 C. Just before you remove the ice-cream from the freezer start making the meringue. Place the three egg whites, (don't forget to keep half an eggshell) into a clean mixing bowl and whisk until they form soft peaks. Gradually add the caster sugar into the bowl continuing to mix well until the sugar is dissolved. With a hard, flat spatula, smear the meringue very quickly to completely cover the ice-cream and sponge. You can create any pattern you wish. Leave enough meringue to mound on the top for presentation. Place in the very hot oven straight away and cook for only 3 - 5 minutes or until the meringue has lightly browned - so keep a close eye on it. Poke half an eggshell that has been washed and dried into the top of the bombe. Be careful that the shell does not crack. Heat a small saucepan and pour 3 tablespoons of brandy into the hot saucepan. Remove from the heat as the warmth from the hot saucepan will be enough to heat the brandy. Set a flame to the alcohol and as it burns tip it into the eggshell and the flaming brandy will spill over the entire bombe. Serve straight away and cut with a knife dipped in hot water. Serves 10. Notes: When cutting the discs of ice-cream use a big knife that has been dipped into hot water and cut quickly. This will slice the ice-cream easily and evenly. Take the height of your freezer and oven into consideration before stacking the ice-cream layers. Remember safety in the kitchen because you are working with flames and it is important to take care. For a breathtaking effect serve with the lights dimmed! Alternately, pop sparklers in the top to serve.