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For the Italian Meringue: Put the egg whites in a very clean mixer bowl with a whip attachment.
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Boil the light corn syrup, sugar and water in a small saucepot with a candy thermometer attached.
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When the mixture reaches 230 degrees F start the mixer at high speed.
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See that the whites do not pass medium peaks before the syrup mixture reaches 240 degrees.
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When the syrup reaches 240 degrees F remove it from the stove.
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Turn the mixer down to medium and slowly drizzle the syrup into the egg whites towards the edge of the bowl.
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Try to get it between the whip and the bowl to avoid splattering.
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When all of the syrup has been added turn the mixer back up to high speed and whip until the mixture cools.
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Placing a bowl of ice under the mixer bowl will speed this process up.
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Transfer to container and refrigerate.
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For this dish the meringue is best served cool but not cold.
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For the Amaretto Sauce: Combine the Amaretto and sugar in a saucepot and bring to a boil.
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Use caution, as the mixture will become very flammable when hot.
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Continue to boil the mixture for 10 or 15 minutes (up to 45 depending on heat of the stove) until the mixture reaches syrup consistency.
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It will have a very tight bubble and will be thick.
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Remove from heat.
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Add the mascarpone a spoonful at a time stirring constantly with a spoon.
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Transfer to a squeeze bottle or a container with a lid.
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Let cool to room temperature and store in the refrigerator.
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Bring sauce to room temperature before serving.
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If consistency is too thick warm the sauce slightly or cool if too thin.
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For the Chambord Sauce: Put raspberries, blackberries, sugar, and lemon juice in a saucepot.
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Bring to a low boil.
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Cook mixture, stirring often, until it gets thick and syrup-like.
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The liquid portion of the mixture should coat the back of a spoon when ready.
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Let cool for about 5 minutes before mixing in the Chambord.
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Force the mixture through a fine sieve.
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Transfer to a squeeze bottle or small container.
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Let cool to room temperature and then refrigerate.
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It's best served cold.
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If mixture is too thick add a little water or more Chambord.
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To assemble: Spoon some of the meringue into a large pastry bag.
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Place a chocolate cake disk in the center of each plate.
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Top with a 2-ounce scoop of ice cream.
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Pipe the meringue around the cake and ice cream.
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Pipe the meringue on the plate just touching the outer rim of the cake.
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Work your way up around the ice cream and then to a tip on top.
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Once all plates have meringue, use a blowtorch to carefully brown the meringue.
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Spoon or pipe the sauce onto the plate around the Baked Alaska.
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Serve quickly as the ice cream will be starting to melt.
