In a 2 litre capacity glass bowl spray with cooking spray or oil and line with plastic wrap in both directions, leaving a generous overhanging amount on each side to make removing the dessert easy later on

Add the slightly softened ice cream a scoop at a time, approximately half a tub, if using Neapolitan alternate the scoops to form a pattern of colours.

Place a large piece of plastic wrap over the scoops of ice cream and press down with the palm of your hand to create a packed, flat and smooth surface.

Add the frozen raspberries if using by sprinkling and crushing as you cover the ice cream layer and if using both sponges add the first now. Otherwise add another thick layer of softened ice cream over the raspberries, in this case I used just the chocolate ice cream. (Leave enough room at the top of the bowl for the last sponge)

With a piece of plastic wrap press down this final ice cream layer with your hand until it is smooth and flat.

Place the remaining sponge over this and cover the entire top tightly with plastic wrap and pop in the freezer for a minimum of 3 hours or overnight.

When your ice cream is completely frozen prepare the meringue

In a clean food mixer bowl add the egg whites (Optional add a pinch of cream of tarter if using to stabilize the meringue and assist with the heat later on)

With a whisk attachment on a food mixer begin to whisk the egg whites until they foam and then go on to form soft white peaks.

With the mixer still going on medium/high very slowly add the caster sugar a little at a time, mix well until firm peaks form

If baking in the oven prepare an oven tray with baking paper or a serving plate if using a blow torch, ensuring both of these can fit in the freezer

Remove the ice cream from the freezer, you will need to slightly warm the base of the bowl to remove the ice cream cake, you can do this with warm water or your blow torch to heat the outside of the bowl.

Invert the ice cream cake onto the prepared surface.

Smother the cake with an even layer of meringue ensuring no ice cream is showing and it is completely sealed.

You can make decorative swirls with a spoon or spatula to create tiny peaks.

Place the meringue covered dessert in the freezer for a further 2-3 hours or until you are ready to serve - this can be days ahead.

When you are ready to lightly toast the meringue you can use your oven or a kitchen blow torch

If using the oven preheat the oven on bake to 220C (425F)

Place the frozen dessert on a low shelf in the oven and bake for approximately 5 minutes, or until the tips begin to lightly brown, remove and serve straight away or freeze

If you are using a blow torch, from a distance lightly evenly brown the meringue, taking care not to burn the tips, serve immediately or freeze

Allow to stand at room temperature for 5-10 minutes before slicing to serve.