Turn a 6-cup round bowl upside-down onto
a cardboard cake circle; trim cardboard to match outer edge of bowl; set
aside.
Let ice cream stand at room
temperature for 5 to 10 minutes to soften slightly.
Spray inside of the round bowl with
cooking spray. Line bowl with about 26 ladyfinger halves, split surfaces
turned upward. Ladyfingers may be overlapped or broken to completely
cover bowl.
Working quickly, use one fourth of
the ice cream to spread a layer over ladyfingers in bottom of bowl.
Drizzle with one tablespoon of the chocolate syrup. Continue alternating
layers, using one fourth of the ice cream and one tablespoon syrup each
time.
Arrange about 15 ladyfingers halves,
split side down, over top the ice cream. Fill any small openings with
pieces of ladyfingers; press all firmly against ice cream. Cover tightly
with foil and freeze overnight. Wrap remaining ladyfingers appropriately
and freeze for another use.
Set oven at 500o and
position rack below center of oven. Make meringue by beating egg whites,
cream of tartar, salt and vanilla in medium bowl until frothy. Add
sugar, one tablespoon at a time, and continue beating until mixture
forms stiff peaks and a path cut with a knife remains open. Quickly
loosen Alaska with metal spatula and unmold onto cardboard cake circle.
Place on a wooden board that will fit into oven and freezer. Set board
on baking sheet. Spread meringue evenly over Alaska, being certain to
seal meringue to board. Bake 4 or 5 minutes until nicely browned.
Immediately freeze, unwrapped, for 3
or 4 hours. Cut meringue loose from board. Use cake turner to help slide
Alaska onto serving plate. Wrap tightly with a tent of heavy duty foil
that does not touch meringue. Return Alaska to freezer.
16 servings
