Keep the ice cream brick overnight in the freezer to make it very hard. Preheat oven to 200°C/400°F/Gas Mark 6. In a bowl beat egg whites till semi-stiff. Add cream of tartar or lemon juice.
Gradually add the sugar, a couple of tablespoonfuls at a time and continue to beat until the meringue forms stiff peaks and turns glossy. Slice the sponge cake into half horizontally.
Sprinkle some sugar syrup from the canned fruit on the cake sheets. Place canned mixed fruits on top of the cake base. Arrange the ice cream on it and cover it with other half of cake.
Make sure the ice cream is covered from all sides with the sponge cake. Spread the meringue over and around the cake until it is completely covered.
Place on a baking sheet and place in the preheated oven for about two to three minutes to brown the meringue. Take a round spoon, place brandy in it and heat.
The moment it catches fire pour this on the Baked Alaska spreading evenly. Serve immediately on a chilled serving dish.