Baked Alaska

Instructions

1. 1

   Line a 2-litres (8 cups) metal bowl with plastic wrap and freeze for 15 minutes.

2. 2

   Remove the bowl from the freezer and spread the mango sorbet in an even layer up to the edge of the bowl. Freeze for 15 minutes.

3. 3

   Spread the vanilla ice cream on the mango sorbet the same way. Refreeze for 15 minutes. Fill with the raspberry sorbet. Cover and freeze for 2 hours.

4. 4

   Preheat the oven’s broiler. Freeze an oven-safe serving platter.

5. 5

   In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar while beating. Continue to beat for 2 to 3 minutes, until the meringue forms very firm peaks.

6. 6

   Remove from the bowl and place the dessert on the cooled platter. Top with the meringue and brown under the broiler. Slice and serve.