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1
Place the brownies and ice cream in chilled bowls and set aside in the refrigerator.
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2
Thaw and strain the frozen cherries.
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3
In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch.
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4
In a saute pan, over high heat, melt the butter and sugar.
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5
Add the fresh and frozen cherries.
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6
Carefully pour in the brandy mixture.
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7
If it does not burst into flames spontaneously, ignite with a match.
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8
Gently swirl the pan.
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9
Soak the sugar cubes in the rum.
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10
Pour the cherries around the ice cream.
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11
Top with a glob of marshmallow cream and plant a sugar cube on top.
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12
Light the cube with a match.
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13
Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball).
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14
In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes.
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15
Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes.
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16
While mixing on slow speed, carefully drizzle in the hot syrup.
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17
Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes.
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18
Turn the mixer to low and whisk in the vanilla.
