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1
To make the strawberry sauce, puree the strawberries and sugar in a food processor until liquefied.
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2
Lighty coat a 10 1/2 by 15 1/2-inch jelly roll pan with nonstick vegetable spray.
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3
Add the batter to the pan and bake for 13 to 15 minutes, until lightly tanned and springy.
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4
Set on a rack to cool.
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5
Cut out two circles of cake, one 5 inches in diameter; the other 4 1/4 inches in diameter.
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6
Cut out a rectangle 3 by 15 1/2 inches.
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7
Sprinkle the cake with the orange liqueur.
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8
Wrap the ice cream container in a hot towel to loosen it.
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9
Invert the container onto the larger cake circle.
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10
Top with the smaller circle.
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11
Use the cake rectangle to wrap the sides, making sure that the wet side of the cake is facing in.
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12
Fill any gap with left over scraps.
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13
Return the cake to the freezer.
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14
Set a rack towards the bottom of the oven with plenty of room above it.
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15
Preheat the oven to 450 degrees.
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16
To make the Italian Meringue, put the water, corn syrup, and sugar in a small saucepan fitted with a candy thermometer.
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17
Over high heat, bring the temperature to 246 degrees.
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18
In the meantime, completely clean and dry mixing bowl.
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19
With an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks.
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20
With the mixer running on slow, carefully drizzle in the hot syrup.
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21
Continue to whisk on high, for about 2 minutes, until the consistency of shaving cream; slightly glossy and able to hold soft peaks.
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22
Set the cake on a heatproof serving platter.
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23
With a metal spatula, spread the meringue entirely around the cake.
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24
With a pastry bag fitted with a star tip, pipe any leftover meringue in a decorative pattern.
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25
Pipe one large rosette in the top and plant the eggshell in it.
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26
Dust the meringue with the confectioners' sugar.
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27
Bake for 2 to 3 minutes until lightly tanned.
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28
Pour the strawberry sauce around the bottom of the platter.
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29
In the meantime, gently warm the rum or brandy in a small saucepan.
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30
Pour it into the egg shell and drizzle the rest over the cake.
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31
Ignite!
