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1
Lightly spray a 5 x 9-inch loaf pan with nonstick cooking spray and line with plastic wrap.
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2
Fill a third of the bread pan with a thick layer of strawberry ice cream, using the back of the spoon to press it into an even layer.
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3
Fill another third of the pan with a generous layer of vanilla ice cream and smooth the surface.
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4
Make a third layer, filling pan to the top with the raspberry sorbet.
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5
Cover the pan with plastic wrap and freeze until the ice cream is solid, at least 3 hours.
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6
Remove from the freezer and allow to sit for 10 minutes at room temperature.
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7
Run a knife around the edge of the pan.
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8
Invert a cookie sheet over the pan and, holding the pan and platter firmly together, turn them over and lift off the bread pan and the plastic to unmold the ice cream.
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9
If the ice cream won't come out, briefly dip the pan into a large bowl of hot water and repeat the process.
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10
Put the platter with the ice cream back in the freezer to chill while you make the meringue.
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11
FOR MERINGUE:.
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12
Whip the egg whites on medium speed until they begin to foam.
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13
Add the cream of tartar and 1 tablespoon of the sugar and continue to whip the egg whites at medium-low speed until they form soft, slightly drooping peaks when the beaters are lifted out.
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14
Turn the speed to medium-high and continue to whip the egg whites as you gradually add the superfine sugar a tablespoon at a time.
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15
Beat until the meringue is shiny and holds stiff, upright peaks when the beaters are lifted out.
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16
As soon as the meringue is ready, remove the ice cream from the freezer and use an icing spatula or the back of a large spoon to spread the entire batch of meringue evenly over the ice cream.
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17
Return the dessert to the freezer once more until serving time.
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18
FOR SERVING:.
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19
Preheat the oven to 500 degrees F. Remove the Alaska from the freezer and place the pan in the oven for no more than 5 minutes, until the Alaska is nicely caramelized and browned.
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20
Warm a metal serving knife and cut the dessert into wedges or slices, dip the knife into a glass of hot water before each cut.
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21
Serve with raspberry sauce if desired.
