Recipe Method

1. Brush liqueur or brandy generously over each cake.
2. Cover a cake with ice cream, shaping the ice cream to match the shape of the cake. Refreeze immediately on an ovenproof serving platter.
3. Preheat oven to 240 degrees C.
4. In a clean glass bowl, whisk the egg whites with the Cream of Tartar until very stiff. Gradually whisk in the sugar until a very stiff glossy meringue is achieved.
5. Remove the tray of fruitcakes from the freezer (the ice cream must have frozen solid again), and pile the meringue over generously to completely cover the top and sides. Open-freeze briefly if the oven has not reached the required temperature yet.
6. Take the platter from the freezer, sprinkle a few flaked almonds on top of each cake, and place directly into the pre-heated oven. DONT STRAY OR MOVE AWAY.
7. Bake for exactly 3 minutes until an attractive golden brown all over.
8. Use an egg lifter to transfer each one onto a side plate. Insert a sparkler into the centre of each dessert, ignite them, and take to the dining table immediately.