Grease the base and side of a 22cm round cake pan and line with baking paper. (A springform is best).

Crumble madeira cake into a food processor, add melted butter, golden syrup and 2tsp ground ginger, and whiz to combine. Press into the base and side of prepared pan to form a crust. Freeze for 10 mins or until set.

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 at least 6 hours.

Place egg whites and sugar in the heatproof bowl of a stand mixer set over a saucepan of gently simmering water (do not let the bowel touch the water). Gently whisk until sugar has completely dissolved and mixture reaches 60° on a kitchen thermometer.

Dry the outside of the bowl and transfer to a stand mixer fitted the whisk attachment. Whisk for 12-15 mins 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 required.