Mini Baked Alaskas by @jillbakes - Mullin's Ice Cream

Ingredients

• 1 pre-bought chocolate fudge cake (you could make your own) or brownies!
• 4 perfect scoops of your favourite Mullin’s Ice Cream flavour
• 125g caster sugar
• 2 large egg whites
• 50ml water
• 1 tsp vanilla extract
• Next, trim the top off a pre-bought chocolate fudge cake using a sharp knife. Then slice the cake in half horizontally.
• Use the ice cream scoop to cut out 4 circles of chocolate cake. Top each cake circle with one of the ice cream scoops. Place back in the freezer for 30 minutes to firm up.
• Meanwhile, make the Italian meringue.
• Add the egg whites to a stand mixer and whisk until stiff peaks form, about 7-10 minutes.
• In a medium saucepan, add the sugar and water. Use your finger to mix together and make sure there is no sugar stuck to the bottom of the pan.
• Turn your hob to a medium heat. Use a sugar thermometer and heat until it reaches 118 degrees. Be careful - it’s hot!
• Transfer your meringue to a piping bag fitted with a star nozzle.
• Pipe the meringue onto your ice cream and cake circles. If you don't have a piping bag/nozzle, spoon the meringue onto the ice cream, using the back of the spoon to pull up little meringue peaks.
• Then either use a blowtorch or place under the grill for 1-2 minutes to brown the meringue. Enjoy straight away!