Place the sponge on an ovenproof plate. Top it with the ice cream, moulding it quickly to shape into a dome. Whisk the egg whites with a pinch of sea salt until stiff, then add the cream of tartar. Gradually add the sugar and continue beating until the mix is stiff. Spoon the egg whites over the ice cream to cover it completely, sealing well around the base. Freeze at once until needed. Remove from the freezer about 20 minutes before ready to serve, while heating the oven to 230c. Bake for about 5 minutes until tinged with golden brown, all over. Serve at once.
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