6 oz angel food cake, cut into 1’’ thick slices
4 large egg whites
One pint lime sorbet, softened
½ cup powdered sugar
1 tbsp fresh mint leaves, finely chopped
½ tsp lime zest, finely grated
1 tbsp light rum
Directions
Divide the cake into 4 portions and trim to make each of them fit within 4 ramekins of ¾ cup capacity each.
Place the sorbet in a bowl and sprinkle the chopped mint as well as grated zest over it.
Stir until evenly distributed and scoop out the mixture on top of the cake layer in ramekins.
Level out the surface using a spatula and leave in the freezer for 1 ½ hours to freeze.
Place the egg whites in a large bowl and whisk with an electric mixer at medium speed until they form stiff peaks.
Sprinkle the sugar in batches and beat after each addition at high speed until the peaks turn glossy.
Run a sharp knife along the edges of the sorbet cake to loosen it and invert it onto a baking sheet, spaced 4’’ apart.
Turn them over carefully so that the cake side faces down and heap up lots of meringue on top of each.
Return them into the freezer and keep them there for an hour until they turn firm.
Warm up your broiler with a rack placed 6’’ below the heating coil.
Place the Alaskas on the rack and broil for a couple of minutes until they brown evenly.
Place one baked Alaska on each plate and serve right away.
