4 x 1 cm slices plain madeira cake loaf
2 cups chocolate ice-cream
4 egg whites
200 g caster sugar
1 tbsp glucose syrup
¼ cup water
8 mini-sized candy-coated chocolate pieces
50 g white chocolate, melted
2 tbsp vodka, heated
- Line an oven tray with baking paper. Use a 5cm round biscuit cutter to cut out a disc of cake from each slice and arrange on prepared tray. Scoop ice-cream into four flat-bottomed half-ball shapes and arrange, flat side down, on top of cake discs. Place trays in freezer.
- Put egg whites into the bowl of an electric mixer and beat with whisk attachment on high speed until foamy. Combine caster sugar, glucose and water in a small saucepan and cook over a high heat to until mixture reaches 119°C on a candy thermometer. Begin whisking egg whites on medium speed and add hot sugar syrup in a slow steady stream, beating for 5 minutes or until thick, smooth and completely cool.
- Spoon meringue into a piping bag or zip-lock bag fitted with a large plain nozzle. Pipe meringue onto ice cream cake stacks to form a tall ghost shape then spread to cover completely. Put two chocolate drops on each ghost to form eyes. Return trays to freezer.
- Wrap the end of a marker pen in cling film, then dip end into white chocolate. Arrange on a tray and freeze for 10 minutes until chocolate has set. Unmould to reveal miniature chocolate cup. Repeat 3 times to make 4 cups. Put one cup on top of each ghost. Fill with vodka and set on fire. Serve immediately.