Directions

1. Dice the plums into small pieces and set aside.
2. Lay out a double layer of gladwrap (cling film) slightly larger than an A4 sheet.
3. Cut the gladwrap into 8 squares, about 8cm x 8cm each.
4. Line the cups of a standard muffin tin with the squares, pressing the wrap down so it sits flush against the tin.
5. Spoon a heaped tablespoon of vanilla ice cream into each cup, followed by a heaped tablespoon of chocolate ice cream.

6. Add 1 tablespoon of diced plum on top of the ice cream. Sprinkle generously with Cherry Bomb, then flatten to form the base (this will be the bottom once the desserts are flipped out). Put into the freezer until you are ready with your meringue.

7. In a heatproof bowl, combine the egg whites and sugar.

8. Set the bowl over a pot of gently simmering water, ensuring the base does not touch the water. Whisk continuously until the sugar has fully dissolved.

9. Transfer to a cake mixer (or use a hand beater) and whisk until the meringue is thick, glossy, and completely cool.
10. Remove the ice cream domes from the freezer.
11. Fill a piping bag with a star nozzle and fill with the meringue. Pipe the meringue generously over each dome, covering completely.
12. Warm the Cointreau gently in a small pan, taking care not to place it over a direct flame. Pour the warmed alcohol over each dessert and immediately ignite.

13. Serve at the table while the flame is still burning. It will last 15 to 30 seconds.