Method

• 1.
  Begin this recipe at least 6 hours ahead.
• 2.
  Line a 6-cup pudding basin with a double layer of plastic wrap. Cut a round of sponge to fit into the base of the pudding basin and a second round large enough to cover the top. Place small round into the basin and brush with some of the liqueur.
• 3.
  Scoop sorbet and half of the ice-cream into a large bowl and set aside for 5 minutes until softened slightly. Lightly mash raspberries. Add to sorbet and ice-cream and fold together. Spoon into pudding basin and spread thickly over side and sponge-covered base, leaving the centre empty.
• 4.
  Fold almonds into remaining ice-cream. Spoon into pudding centre. Smooth surface. Brush large round of sponge with remaining liqueur and press firmly onto top of ice-cream pudding. Cover with plastic and freeze for 6 hours, or overnight, until firm.
• 5.
  When ready to serve, beat eggwhites in a large bowl until soft peaks form. Gradually add sugar, beating until thick and glossy.

• 6.
  Remove plastic from pudding and dip basin into hot water for 30 seconds. Invert onto a plate and remove basin. Spread meringue over pudding to cover completely. Lightly brown meringue using a kitchen blowtorch.