Directions:

Using a 8-10 ounce ramekin as a guide, cut the pound cake into two rounds the same size as the ramekin. Wrap in plastic wrap and set aside at room temperature. 

Line two 8-10-ounce ramekins with plastic wrap, making sure there is at least 3-inches hanging over the sides. Add ¼ cup of raspberry ice cream to the bottom of each ramekin, smoothing it out into an even layer. Sprinkle 2 tablespoons of cacao nibs over the raspberry ice cream in each cup. Then add ¼ cup of coconut ice cream to each ramekin, again smoothing it into an even layer and sprinkling 2 more tablespoons of cacao nibs over the top of each. Finally add the remaining ¼ cup of chocolate ice cream over the top, smoothing it out and then wrap the plastic wrap over the top and set in freezer for at least 3 hours but best overnight. The ice cream needs to be hard. 

In a medium bowl add the egg whites and cream of tartar. Using an electric mixer whip the egg whites until frothy. Add in the sugar and continue to whip until stiff peaks form. 

Place the pound cake rounds on a baking sheet. Remove the ice cream from the ramekins by pulling the top of plastic out. Unwrap the plastic and place the ice cream on top of the pound cake rounds. Using an offset spatula add the meringue to the top and sides of the ice cream and cake so that it is completely covered. Use a brulee torch to brulee the sides of the meringue. Serve immediately.