Serves 3 – Prep: 40mins – Overnight soaking – Oven: 1½ h
A sundae made for the end of year holidays!
15g candied orange peel
50g speculoos cookies + extra for serving
Start by soaking the fruit and making the meringues the night before serving: put the fruit into a small bowl, pour the rum over, stir and cover. Leave to soak for 8 hours or overnight.
The next day, take the egg nog ice cream out of the freezer and leave out on the counter for 5 minutes. Meanwhile, crush the spekulatius biscuits and put in a large bowl. Add the ice cream and soaked dried fruit, then mix it all quickly so it’s evenly distributed. Put the ice cream back in the tub and freeze for at least another hour before serving.
For the Xmas tree meringues:
45g icing sugar
1/4 tsp cornstarch
1/4 tsp vinegar
Green food colouring
Sprinkles, for decorating
To make the Xmas tree meringues: Preheat the oven to 100°C fan. Beat the egg white and the sugar until stiff and shiny, and all the sugar grains have dissolved. Add the cornstarch and vinegar, beat again.
Add some green food colouring to get your desired colour and mix until evenly distributed. Put the meringue mix into a piping bag fitted with a star-shaped nozzle.
Pipe little Christmas trees the size of a 1€ coin onto a baking tray lined with baking paper and decorate with sprinkles.
Bake the meringues in the preheated oven for 1 ½ hours. Turn off the oven and leave to rest in the oven for another hour. Store in a tin away from any moisture.
Meanwhile, make the rum caramel sauce: put the brown sugar, butter and cream into a saucepan and bring to a boil, stirring all the time. Cook for 3 minutes, until the sauce thickens. Take off the heat and stir in the rum. Leave to cool before serving.
When ready to serve, scoop out 2 scoops of egg nog ice cream per portion, drizzle with rum caramel and add two Xmas tree meringues.