Mini baked alaskas

Method

1. First, make the sorbet
2. Put the sugar in a small pan with 450ml water and simmer for 5 mins, then take off the heat
3. Put in a food processor with the raspberries and lemon juice, then blend into a purée
4. Sieve into a container and allow to cool for 15 mins, then freeze for 4-5 hours
5. Remove from the freezer, break up with a spoon and tip into a food processor
6. Add the egg white and blend until smooth
7. Put back in the container and freeze overnight
8. To make the meringue, put the egg whites in a bowl with 1 tbsp of the sugar and whisk into stiff peaks
9. Gradually add the remaining sugar, still whisking, until it’s glossy
10. Cut the Swiss roll into 6 slices and put on a baking tray lined with greaseproof paper
11. Take the sorbet out of the freezer and scoop out 6 large balls, placing each one on top of the Swiss roll slices
12. Freeze again for 15 mins
13. Preheat the oven to 220°C/fan 200°C/Gas 7
14. Remove the Swiss roll slices from the freezer and, working quickly, coat each one in a mound of the meringue, working over the top and all the way around the edges. Bake for 2 mins, or until just turning golden
15. Serve the baked Alaskas with the raspberries