You can watch me assemble the baked Alaska in my Instagram story. Line a frozen 9-inch Pullman Loaf Pan with parchment paper.
Spoon 1/3 of the strawberry ice cream into the loaf pan, spoon some of the macerated strawberries onto the ice cream, repeat this two more times. Run a knife in the ice cream to distribute the strawberries, then smooth the top. Cover and freeze for at least an hour.
Add the coconut ice cream to the pan and smooth it over the strawberry ice cream. Freeze for at least an hour.
Spread the blueberry ice cream over the coconut layer, cover and freeze for several hours, until it is firm. This can be done days in advance of serving it.
Invert the pan over the serving plate (be sure the plate is large enough to catch the kirschwasser when you pour it over the top) and if the ice cream won't come out, heat the pan by wrapping it with a hot towel or wave it with a blowtorch.
Cover the cake with the meringue. I used an Ateco 790 Decorating Tip and a Leaf Decorating Tip. Freeze the cake for at least an hour before serving.
Just before serving, warm the kirschwasser in a pan over low heat for about 2 minutes. Carefully light the kirschwasser on fire with a long match or torch flame. Carefully and slowly drizzle the flaming alcohol evenly over the entire cake and watch it toast the meringue. It will burn off on its own. This step is optional -- you can always just torch the meringue with your blow torch to skip the alcohol.