- With the rack in the middle position, preheat the oven to 275°F (135°C). Line the bottom of two 8-inch (20 cm) springform pans with removable bottoms with parchment paper.
- In a large bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and whisk until firm peaks form. Divide the meringue equally between the two prepared pans. Sprinkle with the cookie crumbs.
- Bake for 1 hour or until the meringue is dry. Turn off the oven and continue drying for 1 hour, keeping the oven door slightly ajar with a wooden spoon.
- Pass a thin blade between the side of each pan and the meringue. Carefully unmould one disc of meringue. Set aside on a plate. Leave the other disc of meringue in the pan.
- Meanwhile, place the ice cream in the refrigerator for 30 minutes to soften.
- In the pan holding the disc of meringue, add the chocolate ice cream. Place a piece of plastic wrap over the ice cream and press down lightly into an even layer. If you have time, place the cake in the freezer for one hour between each new layer of ice cream, so the layers will be better defined. In this case, do not put all three ice cream flavours in the fridge to soften at the same time. Remove the plastic wrap. Repeat with a layer of vanilla ice cream followed by cherry ice cream, pressing down with plastic wrap before adding the next layer. Top with the second disc of meringue, cookie crumb side up. Cover with plastic wrap. Freeze for 8 hours or overnight.
- When ready to serve, let the cake sit out at room temperature for 15 minutes. Pass a thin, warmed blade between the side of the pan and the cake. Unmould. Cut with a knife dipped in hot water. Serve immediately.
Have fun mixing and matching ice cream flavours each time you make this cake!