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1
Preheat oven to 325F.
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2
Spray 9-inch-diameter springform pan with nonstick spray.
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3
Whisk eggs, sugar, and vanilla in large metal bowl to blend.
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4
Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes.
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5
Remove bowl from over water.
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6
Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes.
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7
Add flour in 3 additions, gently folding just to combine after each.
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8
Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold).
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9
Pour batter into prepared pan.
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10
Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes.
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11
Cool completely in pan on rack.
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12
Remove pan sides.
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13
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang.
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14
Spread sorbet in even layer over bottom (not sides) of bowl.
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15
Spread ice cream over sorbet.
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16
Place cake atop ice cream, pressing slightly to compact.
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17
Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
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18
Using electric mixer, beat egg whites in large bowl until soft peaks form.
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19
Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy.
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20
Beat in vanilla.
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21
Unfold plastic wrap from over cake at top of bowl.
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22
Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap.
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23
Working quickly, spread meringue over dessert, swirling to form peaks and covering completely.
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24
Freeze at least 30 minutes.
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25
(Can be made 1 day ahead; keep frozen.)
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26
Preheat oven to 500F.
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27
Place dessert on its tart pan bottom on heavy large baking sheet.
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28
Bake just until meringue is light golden, about 5 minutes.
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29
Transfer to platter.
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30
Serve immediately.
