Fill 6 semi sphere molds with raspberry sorbet and freeze for at least 2 hours before assembling the baked Alaska.
Line a 9x4x4 pullman pan with parchment, so a significant amount hangs over the top. Add a thin layer of raspberry sorbet to the bottom of the pan and place in the freezer. Freeze the rest of the sorbet for another use.
Once the sorbet has been freezing for 2 hours, remove from the freezer. It’s time for the next layer of ice cream. Add about half of the lime ice cream in an even layer over the first sorbet layer.
Unmold the half spheres of sorbet and stick two together to form a full sphere. Place the spheres of sorbet into the layer of lime ice cream. Cover with the remaining lime ice cream. Add a super thin layer of cake for the base and cut it to fit the top of the ice cream in the pullman pan. You can use any thin cake you like. Using a layer of cake for the bottom helps to keep the baked Alaska from sliding around on the serving plate and makes serving easier.
Place the loaf pan back in the freezer and freeze for several hours, until frozen solid.
Remove the ice cream from the freezer and invert the loaf pan over a serving plate. If the ice cream won’t come out, heat the pan by wrapping it with a hot towel or wave it with a blowtorch.
Cover the baked Alaska with the meringue. Freeze until ready to serve. Right before serving, toast the meringue with a blow torch.