Halloween meringue ghost sundae

To make the meringue ghosts : Preheat oven to 120°C (fan) or gas mark 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 mins. 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 mins 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.