Purée the raspberries in a food processor. Strain the purée through a sieve into a bowl, discarding the seeds. There should be about
Scrape the seeds out of the vanilla bean. Put the seeds (reserve the bean for another use) and cream in a bowl and whisk until soft peaks form. Fold in three-fourths of the meringue.
If it is not humid outside, the meringues can be made several days in advance. Store in an airtight container. The vanilla cream can be made up to 4 hours in advance. Cover with plastic wrap and refrigerate. If necessary, rewhip slightly before serving. Add the meringue pieces to the cream just before assembling the sundaes.
Divide half of the meringue cream among 8 sundae glasses. Place some sorbet in the glasses and cover with the remaining crushed-meringue cream. Garnish with the remaining meringue pieces and fresh raspberries. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.