3 cups (750 ml) mango sorbet, slightly softened

2 1/2 cups (625 ml) vanilla ice cream, slightly softened

2 1/2 cups (625 ml) raspberry sorbet, slightly softened

3 egg whites

1/4 cup (60 ml) sugar

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

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.

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.

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

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.

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

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