Crumble the merengue leaving small chunks. Break the Pistachios into small pieces. Scrape/cut halva into crumbs.

Line the cake pan with plastic wrap leaving extra edges for sealing. Sprinkle the bottom of the pan with pistachio pieces and a few merengue pieces.

Whip the heavy cream with powdered sugar and carefully fold in halva crumbs and merengue pieces.

Pour mixture into the cake pan and cover well with the rest of the plastic wrap. Freeze for eight hours.