Ann-Margret's Flambe Ice Cream Mount Fuji
2 egg whites
1 1/2 quarts French vanilla (or almond) ice cream
1/2 cup freshly grated coconut
1/4 cup sugar
2 tablespoons 160-proof dark rum (or brandy)
Beat egg whites until peaks begin to form. Add sugar gradually, beating until mixture stands in stiff peaks, but is not dry. Spoon ice cream into large bowl. Garnish with coconut; top with meringue to form the "clouds." Just before serving heat rum (or brandy) slightly, spoon over meringue. Decorate with a small Japanese flag. Serves 6-8.