- Line a 2 litres (8 cups) bowl with plastic wrap and freeze for 15 minutes.
- Remove the bowl from the freezer and pack the vanilla ice cream in an even layer at the bottom and around the bowl. Freeze for 30 minutes.
- Pack, in the same way, the pear sorbet over the vanilla ice cream. Freeze again for 30 minutes. Fill with the maple ice cream. Cover and freeze for at least 2 hours. Freeze an ovenproof serving plate.
- In a saucepan, bring the maple syrup to a boil and cook until a candy thermometer reads 116 °C (240 °F). Remove from the heat and let rest just while you whip the egg whites.
- In a bowl, beat the egg whites with an electric mixer until soft peaks form. Pour the syrup over the egg whites, beating constantly until the meringue is just warm and stiff peaks form.
- Unmould the ice cream from the bowl and place on the cold plate. Top with the meringue, forming a pattern using a spatula.
- With a kitchen torch or under the oven’s broiler, quickly brown the meringue. Keep the baked alaska in the freezer.
Careful, a lot of store-bought ice cream are whipped with a lot of air and lose volume once they have softened. So, you may want to plan for a little more ice cream.