Minty Lime Baked Alaska

1. 1

   Line the bottoms of four 3/4-cup ramekins with angel food cake; cut the cake as necessary to cover the bottoms evenly.

2. 2

   Patch any empty spots.

3. 3

   Spoon the sorbet into a chilled bowl.

4. 4

   Stir in the mint, rum and lime zest.

5. 5

   Scoop the sorbet into the ramekins and smooth the surfaces.

6. 6

   Freeze until firm, 1 1/2 hours.

7. 7

   In a large bowl, using a handheld electric mixer, beat the egg whites at medium speed until stiff peaks form.

8. 8

   Gradually beat in the sugar, then increase the speed to high and beat until the whites are glossy.

9. 9

   Run a knife around the rims of the ramekins and turn the sorbet cakes out onto a work surface.

10. 10

    Using a spatula, transfer them to a baking sheet, cake side down, at least 4 inches apart.

11. 11

    Spread a generous amount of the meringue all over the sorbet cakes.

12. 12

    Freeze the cakes until firm, 1 hour.

13. 13

    Preheat the broiler and position a rack 6 inches from the heat.

14. 14

    Broil the baked Alaskas for about 2 minutes, shifting the pan constantly for even browning.

15. 15

    Carefully transfer to plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.