Step 1

Prepare brownie cake according to package directions, baking in an 8-inch round cake pan. Remove from oven and allow to cool completely, ideally overnight.

Step 2

Let sorbet and ice cream soften. Line a large bowl with two layers of plastic wrap.  Smooth two pints of raspberry sorbet into the bottom of the bowl, coming up the sides. Then, scoop vanilla ice cream into the middle of the sorbet.

Step 3

Press brownie cake onto the top of the soft ice cream. Bring plastic wrap over the top of the brownie, pulling tightly. Top with a heavy plate and place bowl in the freezer for at least 5 hours to freeze solid again.

Step 4

When ready to serve, prepare meringue according to the package directions.

Step 5

Remove the cake and sorbet mold from the freezer and carefully remove the plastic wrap. Place on a serving dish.

Step 6

Top with the meringue. Use a kitchen torch to lightly toast the meringue.  ​Serve immediately.