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
1 tsp vanilla extract
Prep cupcake liners or baking paper, and using an ice cream scoop, take 4 scoops of your Mullin’s Ice Cream and place them on the liner/paper (making sure the base is level). Freeze until very firm approx 30-60 minutes.
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!
Pour the syrup into the whisked egg whites on a very low speed setting, making sure the hot syrup dribbles down the side of your mixing bowl. Mix until the mixture is shiny and smooth and holds nice peaks.
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!