BIRTHDAY BAKED ALASKA

Steps:

• Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
• Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
• Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you're using homemade ice cream, you can take it straight from the ice cream maker.
• Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
• Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
• Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
• Gently press ladyfingers into the soft ice cream to make a base layer; don't worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you'd like.)
• At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water - making sure it's not touching - and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don't rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it's fluffy, glossy and holds stiff peaks.
• Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you're using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue - creating swirls, if you'd like - and cover the top with a thinner one.
• Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you've got a pattern you like. Freeze the cake for at least 1 hour.
• To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
• Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it's at its best the day it is made.