Use an offset spatula to spread one ice cream flavor at a time. Allow each at least 10 minutes to harden in the freezer before adding the next.
The best thickness for the meringue coat is about 1/2 inch. Any thicker and it will weep; too thin and it will disintegrate in the freezer. For the best texture, apply the meringue no more than 4–6 hours before igniting.
Meringue will not stick to sorbet. You can layer ice cream in any pattern or thickness you like, but be sure the outer layer is dairy-based, or coat dairy-free domes with a thin layer of cake crumbs, chopped nuts, or cocoa nibs before adding meringue.
Blowtorch meringue before it's flambéed to give it a deeply toasted marshmallow flavor that the flambé alone won't provide.
Since booze will slip down the sides if drizzled on top, nestle half a clean eggshell into the top of the meringue before freezing. To serve, fill it with overproof rum and light with a long match or lighter. Carefully ladle more rum into the shell for a "flaming volcano" effect.
To avoid slicing rock-hard ice cream, temper Baked Alaska in the refrigerator for 20–30 minutes before serving. Dip a sharp knife in warm water and wipe it clean between each cut.