"Hot" ice cream has been an indispensable dessert at festive dinners since the end of the 19th century.
Put the biscuit on the dish, soak with syrup from canned fruit. Put the fruits themselves and a scoop of ice cream on top; surround with fruits. Cover with protein, whipped with sugar.
Bake in an oven preheated to 220ºС for 2-3 minutes. When serving, sprinkle with cognac and set on fire.
By the way: "Hot" ice cream has become an indispensable dessert at festive dinners since the end of the 19th century. It was served, for example, at a dinner of the Knights of St. George of the Life Guards of the Preobrazhensky Regiment on the day of the feast of St. George the Victorious on November 26, 1912.