A Little Bit of All Right

When I got ready to bake this month's cake, I noticed I had several egg whites sitting in my refrigerator, left over from a batch of lemon curd. That, coupled with the author's note that store bought raspberry ice cream would work as well as homemade, led me to attempt this version of a baked Alaska. A Baked Alaska starts with a layer of cake that gets topped with a dome of ice cream, and the entire thing gets covered in egg white meringue that is toasted. The air bubbles in the whipped egg whites insulate the ice cream from the heat.  This version starts with a large, round brownie that is wonderfully chocolate and would be a terrific dessert on its own. The author then provides a recipe for raspberry ice cream that you freeze in a round bowl approximately the same size at the top as your brownie circle overnight. We don't own an ice cream maker, so I opted to buy raspberry ice cream from the store.  The final steps of this dessert should be made right before you're re