1. Put the small fruits and very fine sugar in a small saucepan, over low heat. Bring to a boil and simmer for 5 minutes, or until it’s thick and syrupy. Set aside.
2. Use a pastry knife to cut 16 circles of sponge cake.
3. Place a circle of sponge cake at the bottom of 8 dessert cups. Fill with small fruits and vanilla ice cream. Repeat for each dessert cup. Freeze for at least 30 minutes.
4. Turn on the grill at the highest intensity.
5. Make the meringue: Whip the egg whites until they form soft peaks. Gradually add the sugar, and whip until the peaks are shiny.
6. Drop spoonfuls of meringue onto a baking sheet. Cook until golden brown.
7. When it’s time to serve, remove the dessert cups from the freezer. Detach a meringue and decorate the frozen dessert. Serve immediately.