To make baked Alaska, press ice cream and a layer of wafer crumbs into a plastic wrap-lined bowl. Use pound cake for the bottom layer. Freeze for at least two hours, then remove the formed ice cream dome. Cover with meringue, freeze again, and bake at 500 degrees Fahrenheit.
Brush a 3-quart metal bowl with vegetable oil, and line it with plastic wrap. Fill the bowl with 1 pint of sorbet, 1 pint of vanilla ice cream and 1/2 quart of chocolate ice cream, alternating scoops of each flavor. The flavors may be changed as desired.
Cover the top layer of ice cream with plastic wrap, and press gently to remove any spaces between the scoops. Peel away the plastic wrap, and sprinkle 1 cup of chocolate wafer crumbs over the surface. Then replace the plastic wrap, and freeze the layers for 30 minutes.
Spread 1/2 quart chocolate ice cream over the crumbs, then cover with even slices of pound cake. Freeze it for at least two hours.
For the meringue, whip 1 cup egg whites and a pinch of cream of tartar until foamy. Gradually add 1 cup of sugar until the mixture forms glossy peaks.
Invert the bowl, and remove the plastic wrap from the formed ice cream. Spread the meringue thickly over the dome. Freeze for three hours, then bake the cake for about four minutes at 500 degrees Fahrenheit.