A luscious frozen dessert that can be prepared a day in advance. The raspberry sauce adds tang as well as color. –Beach Plum Inn, Menemsha (Martha’s Vineyard), Massachusetts
Preheat the oven to 250 degrees F. Line 2 large cookie sheets with parchment or brown paper. Trace 4 circles 4 inches in diameter on one sheet and 5 circles the same size on the other.
Beat the egg whites until soft peaks form. Gradually beat in the granulated sugar, about 2 tablespoons at a time, and continue beating until stiff peaks form. Spoon or pipe the mixture, using a plain 1-inch tip, onto the sheets to fill the circles. (The meringues are broken into small pieces later, so don’t worry if your circles are not perfect.)
Bake the meringues until lightly browned and crisp to the touch, about 1 hour. Transfer them on the paper to a wire rack and let cool completely; peel off the paper. Break the meringues into ¾-inch pieces and place in a large bowl. (If making them ahead, keep the meringues whole and store in an airtight tin.)
Beat the cream until soft peaks form; beat in the confectioners’ sugar, kirsch, and vanilla. Combine the cream with the broken meringue pieces and gently fold to mix. Spoon into a lightly oiled 8-inch springform pan; smooth the top. Cover with foil and freeze until firm, 6 hours or overnight.
Drain the raspberries, reserving 1 cup of the syrup. Puree them in a blender or food processor. Pass through a fine strainer to remove the seeds. You should have about ½ cup of puree. Stir in the reserved syrup.
Place the raspberry puree in a small saucepan over low heat and gradually whisk in the sugar. Cook until the mixture thickens slightly, about 1 minute. Remove from the heat; let cool for 5 minutes. Stir in the kirsch, cover, and refrigerate until chilled.
To serve, loosen the edges of the bombe with a sharp knife and release the side of the pan. Cut the bombe into wedges and spoon about 2 tablespoons of sauce over each portion. Pass the remaining sauce in a small bowl.