Halloween meringue ghost sundae

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Create your very own spooky Halloween sundae - vanilla ice cream served with a warm apple and blackberry sauce, and topped with a ghostly meringue!

Ingredients

For the meringue ghosts:

For the stewed apple and blackberry sauce:

To serve:

To make the meringue ghosts: preheat oven to 120C (fan) gas 2. Have all ingredients at room temperature. Place egg whites in clean, grease free bowl and whisk on high speed until egg white reaches the stiff peak stage. Add the sugar 1 tbsp at a time until the mixture is thick and glossy. Whisk in the vanilla and vinegar. Fill a piping bag with large plain nozzle. Line a baking sheet with non-stick parchment. Pipe meringue ghosts following the template given. Reduce the oven to 110ºC (fan)/Gas Mark 1 for 30 minutes. Turn the oven off and leave the meringues to dry out overnight.
To make the apple and blackberry sauce: place all ingredients in a heavy based saucepan together with 3tbsp water and gently cook for 20 minutes until soft and pulpy.
To serve: in a glass sundae dish, place a rounded scoop of ice cream. Spoon over 2 generous tablespoons of stewed apple and finish with meringue ghosts. Serve immediately.

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