2/3 cup sugar
5 egg whites, room temperature
1 layer sponge cake
1 brick chocolate, strawberry, and vanilla ice cream or other flavor, very firmly frozen
Beat egg whites until foamy. Gradually add the sugar to egg whites and beat until meringue forms stiff peaks. Cut sponge cake 1 inch larger than the brick of ice cream. Spread meringue over the ice cream and the cake, taking care to seal completely so no ice cream is exposed. Bake at 400° until meringue is light brown.