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Rainbow Sorbet Cake

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Simple and excessive at once, this lofty creation combines the intense flavors and colors of fruit sorbets -- green apple, raspberry, grapefruit, and mango -- with delicate, snowy meringues.

Source: Martha Stewart Living, July/August 1998
Servings

Ingredients

Directions

Cook's Notes

You can use any sorbet flavors in this layer cake; we chose these for the combination of flavors and colors. Make the five meringue disks (Steps one through five) up to five days ahead, and store them in an airtight container until you're ready to assemble the cake.

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