1. Pre-heat the oven to 200°C, gas mark 6.

2. Place the cake onto a tray lined with baking parchment.

3. Place the egg whites into a clean bowl, then whisk until foamy, then add half the sugar and whisk until shiny and thick.

4. Add the rest of the sugar, then gently whisk/fold in, so the meringue is still shiny and thick.

5. Place three large scoops of ice cream on top of the cake.

6. Then spoon the meringue all over the cake and ice cream, making sure the cake and especially the ice cream are covered well.

7. Sprinkle with extra sugar, then pop into the oven and brown quickly for 6-8 minutes, be careful as it will burn very quickly.

8. Serve with pouring cream.

1. Always weigh the egg white then double the amount of sugar for the perfect meringue every time.

2. Always whisk meringue on 3/4 speed, this will ensure a soft, supple glossy end product.

3. Try different ice creams.