Method

• 1.
  Grease the base and side of a 22cm round cake pan and line with baking paper. Crumble madeira cake into a food processor, add melted butter, golden syrup and 2 tsp ground ginger, and whiz to combine. Press into the base and side of prepared pan to form a crust. Freeze for 10 minutes or until set.
• 2.
  Meanwhile, combine remaining ground ginger and crystallised ginger in a large bowl. Add raspberries, then gently fold through ice cream. Spoon on top of the cake crust, smoothing over the top, and freeze for 6 hours or until frozen.
• 3.
  Place eggwhites and sugar in the heatproof bowl of a stand mixer set over a saucepan of gently simmering water (do not let the bowl touch the water). Gently whisk until sugar has completely dissolved and mixture reaches 60°C on a kitchen thermometer. Dry the outside of the bowl and transfer to a stand mixer with the whisk attachment. Whisk for 12-15 minutes on high speed until thick, glossy and completely cool. Spoon meringue on top of cake and caramelise using a blowtorch. Serve immediately or freeze until needed.