Ingredients
1cupfrozen raspberries,unsweetened
3tbspsugar
4dry ladyfingers,store-bought
1cupmango sorbet
2large egg whites
1pinchsalt
Preparation
In a food processor, puree the raspberries with 1 tablespoon of sugar.
Using a rubber spatula, pass the puree through a fine strainer into a small bowl.
Dip each ladyfinger half in the raspberry puree and turn to coat thoroughly.
Lay 2 halves side by side on the bottom of each of 4 ¾-cup ramekins.
Spoon the remaining raspberry puree over the ladyfingers and let stand for 10 minutes to soften.
Spoon ¼ cup of the mango sorbet into each ramekin, and spread it over the ladyfingers in an even layer.
Cover the ramekins with plastic wrap and freeze for about 30 minutes until firm.
In a medium bowl, beat the egg whites and salt at high speed until soft peaks form.
Sprinkle 1 tablespoon of sugar over the whites and beat until incorporated.
Sprinkle the remaining 1 tablespoon of sugar over the whites and beat until firm and glossy.
Spoon the whites on top of the mango sorbet, making decorative swirls.
Freeze for about 3 hours until firm.
Preheat the broiler.
Set the ramekins on a baking sheet and broil about 5-inches from the heat until the meringues are evenly browned.
Serve the baked Alaskas immediately.
