A bowl or jelly mould with 1-2 litre capacity
1 litre ice cream, whichever flavour you prefer (I used 1/3 vanilla, 1/3 blueberry sorbet and 1/3 lemon)
1 ready made cake layer - measure the bowl/mould to make sure the cake isn't too small
Crème brûlée burner
Tip: If you want to be able to get the cake out of the mould easier, cover the inside with plastic wrap and let it hang over the edges.
Start by putting the vanilla ice cream in room temperature until soft serve consistency. Scoop into bowl or mould, smooth the top with a spatula and put in the freezer for about 30 minutes. Meanwhile, bring the blueberry sorbet to room temperature. Scoop sorbet on top of the vanilla ice cream, smooth the top with a spatula and put in the freezer for another 30 minutes. Bring lemon ice cream to room temperature. Scoop the lemon ice cream on top of the blueberry sorbet and smooth the top. Put in the freezer for 15 minutes. Put a layer of cake (trim the edges if needed) on top, making sure it sticks to the ice cream. Cover with plastic, wrap and freeze for about six hours.
Remove the ice cream cake from the mould by either pulling the plastic wrap (if you've covered the inside) or running hot water along the outside of the mould. If doing the latter, you need to re-freeze the cake for at least four hours or the meringue frosting won't stick. When the cake is completely frozen, make the meringue frosting.
5 large egg whites
200 g sugar
1 tsp vanilla extract
Mix egg whites and sugar in a heat-proof bowl over a saucepan of simmering water. Whisk with a hand whisk continuously until the mixture reaches 65°C (149F). Remove from heat. Start whipping the egg whites with a stand or hand mixer until the mixture becomes fluffy and white and the bowl is cool, this can take about 10 minutes.
Cover the entire cake with meringue frosting and then use a crème brûlée burner to brown the meringue. Put the cake back in the freezer if not serving right away.