Line 9- x 5- x 2 1/2-inch metal loaf pan with plastic wrap, leaving overhang. Spoon softened ice cream into prepared pan, spreading evenly and smoothing top.
Cut frozen pound cake horizontally in half. Arrange 1 cake piece, cut side down, atop ice cream and against 1 corner of pan. Cut remaining cake piece into strips and arrange in pan to cover ice cream completely. Cover with overhanging plastic and freeze until firm (at least 4 hours).
Uncover cake. Invert onto metal or ovenproof platter. Freeze while preparing meringue.
Beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Beat in coffee liqueur. Gradually add sugar, beating until stiff glossy peaks form. Spread meringue over cake, covering cake completely sealing meringue to platter. Freeze overnight.
When ready to bake, position rack in center of oven. Preheat to 500 degrees F.
Bake Baked Alaska until meringue is lightly browned and just set, approximately 3 minutes. Cut baked Alaska into slices and arrange on plates. Spoon warm Chocolate Sauce around dessert and serve.
Makes 6 to 8 servings.
In a heavy samll saucepan, combine brewed coffee and chopped chocolate. Stir over medium-low heat until chocolate is meltd and mixture is smooth. Increase heat to medium and let mixture simmer until sauce thickens, approximately 2 minutes. Remove from heat and let cool slightly. Stir in coffee liqueur. Cover sauce and refrigerate until ready to serve. Note: Can be prepared 3 days ahead of time. Reheat before serving.
* Lean how Make Perfect Meringue.
Baked Alaska with Mocha Sauce Recipe: https://whatscookingamerica.net/desserts/coffeebakedalaska.htm