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1
Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap.
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2
Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes.
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3
Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface.
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4
Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently.
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5
Freeze until set, about 30 minutes.
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6
Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs.
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7
Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake).
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8
Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
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9
Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes.
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10
Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
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11
Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet.
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12
(If necessary, let the cake stand overturned until it slips out.)
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13
Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides.
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14
Form swirly peaks in the meringue using the back of a spoon.
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15
Freeze for at least 3 more hours.
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16
Preheat the oven to 500 degrees.
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17
Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch.
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18
Let the cake soften at room temperature for 5 to 10 minutes before slicing.
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19
Freeze any leftovers.
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20
Photograph by Steve Giralt
