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1
Preheat oven to 350F.
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2
Butter 9-inch-diameter springform pan with 23/4-inch-high sides.
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3
Blend crumbs and sugar in processor.
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4
Add melted butter; process until crumbs are evenly moistened.
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5
Press crumb mixture over bottom and up sides of pan.
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6
Bake crust until slightly crisp, about 12 minutes.
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7
Cool crust completely, then freeze 15 minutes.
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8
Microwave peach ice cream on low in three 10-second intervals until slightly softened.
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9
Drop ice cream by large spoonfuls over bottom of crust; spread over crust.
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10
Place pan in freezer 15 minutes.
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11
Microwave raspberry sorbet on low in three 10-second intervals until slightly softened.
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12
Spoon sorbet in large dollops atop peach ice cream, then spread in even layer.
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13
Return pan to freezer 15 minutes.
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14
Repeat procedure with vanilla ice cream.
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15
Freeze until filling is firm, about 4 hours.
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16
Using electric mixer, beat egg whites in large bowl until foamy.
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17
Add cream of tartar and salt; beat until soft peaks form.
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18
Gradually add sugar and beat until stiff and glossy, about 5 minutes.
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19
Beat in vanilla.
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20
Spoon meringue atop cake, mounding in center and spreading completely to edge of pan.
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21
Using rubber spatula or knife, swirl meringue decoratively, creating pointy tips.
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22
Freeze 2 hours.
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23
(Can be made 2 days ahead.
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24
Cover and keep frozen.)
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25
Preheat broiler.
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26
Broil cake just until meringue begins to turn light golden, about 2 minutes.
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27
Carefully remove pan sides.
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28
Place cake on platter.
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29
Serve within 10 minutes with Raspberry-Peach Compote.
