18 ladyfingers
1/3 cup orange-flavor liqueur
1 (10 ounce) package frozen raspberries
3 pints vanilla ice cream
4 egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
2/3 cup granulated sugar

At least 5 hours before serving, line bottom and sides of 10-inch pie plate with about 2/3 of ladyfingers, allowing rounded ends to extend slightly over pie plate rim; sprinkle with half of liqueur.

In a bowl, crush raspberries to make a paste consistency.

In bowl, stir softened ice cream slightly. Drop spoonsful of raspberries onto ice cream. With knife, cut through mixture once or twice to create a ripple effect.

Spoon half of ice cream mixture into pie plate. Layer remaining ladyfingers on top of ice cream; sprinkle with remaining liqueur. Spoon remaining ice cream onto ladyfingers. Freeze until firm, about 4 hours.

About 20 minutes before serving, preheat oven to 500 degrees F.

Beat egg whites, salt and cream of tartar until soft peaks form. Beating at high speed, beat in sugar, 2 tablespoons at a time; beat until sugar is completely dissolved. With spoon, quickly spread meringue over top of pie, sealing to edge; swirl meringue over top of pie to make attractive top. Bake 3 to 4 minutes until meringue is lightly browned. Serve immediately.

Serves 12.