This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Dark Rum

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Time to enjoy some of these snow capped cakes with the twang of rum and ginger from the kitchens of  teknopathetic

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dessert that was fun and challenging to make, got lots of good reviews from my friends at work ((Mature for alcohol content))

4 Tbsp raisins
3 Tbsp dark rum
4 slices gingerbread cake
4 scoops vanilla ice cream, or rum raisin ice cream
3 egg whites
1 cup granulated or superfine sugar

1. Preheat the oven to 450°F/ 230°C. Marinate the raisins in the rum.
2. Meanwhile, place the cake slices on baking sheets, spaced well apart
3. Place a spoonful of the raisins on the cake slices. Next, place a scoop of ice cream on top of the raisins, in the center of each cake slice. Place in the freezer until solid.
4. Meanwhile, whip the egg whites in a large chilled bowl until soft peaks form. Gradually whip the sugar into the egg whites a tablespoon at a time until the mix forms stiff peaks.
5. Remove the ice cream topped cakes from the freezer, working quickly spoon the meringue over the top and completely cover the ice cream.
6. Bake in the oven for about five minutes, or until the meringues brown slightly.

Serve immediately and enjoy <3

I'm Nico Savoury, bon appetite

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Allergy warning – recipe contains dairy & egg products