Directions

Mise en place: Freeze a Loaf Pans or dish overnight and also the ice-cream.
Stuffing the ice-cream into the loaf pan, layer by layer, flavor by flavor. Fill the ice cream firmly into the mold, press gently on its surface to let them stick together.
Wrap the surface of the ice cream with a cling film, then set the block of ice cream back into the freezer.
Making the meringue: Mix the egg white and half of the sugar in a bowl, whip them together to dilute the first batch of sugar, then add in the rest of the sugar and fluffy the egg white into the hard peak.
Set the meringue aside when it reaches hard peak. remove the ice cream from the loaf pan and remove part of the cling film, lie a piece of cut sponge cake on top, then turn it over to sit on the sponge.
Remove the entire cling film entirely and place another piece of sponge on the block of ice cream.
Apply meringue to every side of the block of ice cream, so that the sponge will stick on it. Line the sponge cake at every side of the block of ice cream.
Lay the dessert on a plate as we are not going to move it anymore.
Apply the meringue all over the sponge, then decorate with the meringue, pipe the meringue with the piping bag, decorate as you like.
Lid a Torch and begin to brown the surface of the meringue, but beware of over do.
You can set the entire dessert back to the freezer again if you are not going to serve now, or in the fridge.