Process the strawberries in a food processor with 1 tablespoon of sugar. Strain the mixture through a fine sieve, pressing the puréed strawberries through the sieve with the back of a spoon.
Cut the Savoiardi biscuits into sizes that will fit the bottom of 4 small oven-proof ramekins (I cut mine into 4 pieces per biscuit). Coat the Savoiardi biscuits in the puréed strawberries and place them on the bottom of the ramekins, one biscuit per ramekin. Divide the remaining puréed strawberries among the four ramekins. Set aside for 10 to 15 minutes for the biscuits to soften.
Scoop 1/4 cup of mango sorbet into each ramekin and spread evenly. Cover the surface of the ramekins with plastic wrap and freeze the strawberry-mango for at least 30 minutes.
Meanwhile, whip the egg whites with a pinch of salt, using an electric mixer on low speed till foamy. Add in 1 tablespoon of sugar and continue whipping until peaks form. Add in the last tablespoon of sugar and whip until white and glossy. Remove the plastic wrap from the ramekins and pipe/spread the meringue on top of the sorbet, sealing completely. Return back to freezer to freeze for at least 3 hours.
When ready to serve, preheat the broiler (or 200 to 250 degrees Celsius). Broil the alaskas 5 inches away from the heat source until the meringue has browned evenly. Watch the alaskas if you're using a broiler, the meringue gets burnt very easily. Alternatively, use a blowtorch.