Line four ¾ cup moulds with plastic wrap. Press quarter of the ice-cream firmly up and around inside of each mould to form a cavity. Cover with foil; freeze about 2 hours or until firm.

Preheat oven to very hot (240°c/220°c fan-forced)

Combine raspberries and caster sugar in small saucepan; stir gently over low heat about 5 minutes or until sugar dissolves. Cool 15 minutes.

Cut cakes into four thick slices; cut one round from each slice, large enough to cover top of mould.

Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in extract and cornflour.

Spoon a quarter of the raspberry sauce into one mould; turn mould onto one cake round on oven tray, peel away plastic wrap. Spread a quarter of the meringue mixture over cake to enclose bombe completely; repeat with remaining raspberry sauce, moulds, cake rounds and meringue mixture. Bake, uncovered, about 3 minutes or until browned lightly.