Method

• 1.
  Put the vanilla ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat until it softens.
• 2.
  Divide the ice cream in half, putting each half in a separate bowl. Fold the raspberry jam through one of the bowls of ice cream and the popcorn through the other. Transfer to the freezer.
• 3.
  Put the chocolate ice cream into the bowl of the electric mixer fitted with the paddle attachment. Beat until it softens, then fold in the brownie crumble. Transfer brownie mixture to the freezer.
• 4.
  To assemble, line a 22cm-diameter stainless-steel bowl with plastic wrap, ensuring that some hangs over the edge of the bowl.
• 5.
  Remove the vanilla raspberry ice cream from the freezer and spoon into the prepared bowl. Smooth it out to make an even layer in the base of the bowl. Freeze until firm. Repeat with the popcorn ice cream and freeze until firm. Finally, repeat with the brownie mixture and return to the freezer for 1-2 hours while you make the Italian meringue.
• 6.
  Put the sugar in a small saucepan with just enough water to make a thick slurry (about 100ml) and cook until the syrup is 121°C on a sugar thermometer.

• 7.
  Allow the syrup to cool slightly to about 118°C, then whisk the eggwhites in an electric mixer fitted with the whisk attachment until soft peaks form.
• 8.
  Turn the mixer to low speed and slowly pour the hot syrup into the eggwhites. Increase the speed to high and whisk until the mixture has cooled to just warm and is thick and glossy.
• 9.
  To assemble the dessert, turn the frozen ice cream layers out onto a serving platter. Transfer the meringue into a piping bag fitted with a 1.5cm plain nozzle and pipe it in a thick layer all over the ice cream, starting from the base. If you like, you can toast the meringue with a kitchen blowtorch, being careful not to burn it, or just leave it untoasted. Serve immediately.