Line a bowl with plastic wrap and fill it with softened ice cream. Freeze until hard.
- Place the frozen ice cream on top of the sponge cake layer.
- In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Cover the ice cream and cake entirely with the meringue.
- Using a kitchen torch, brown the meringue all over.
- Serve immediately, garnished with seasonal berries.