Put the madeleine on a small over proof dish. Sprinkle over the liqueur.
Press a scoop of ice-cream onto each one and pop in the freezer.
Whisk the egg whites until stiff then gradually whisk in the caster sugar until the mixture is very stiff and glossy.
Remove the madeleines from the freezer and quickly spoon the meringue mixture over and around to completely cover the ice-cream and sponge. Return to the freezer.
When ready to serve, heat the oven to 200°C / 180° Fan / Gas 6. Pop the mini Alaskas in the oven for 7-10 minutes or just until the meringue is starting to turn golden brown in places.
Serve immediately, sprinkled with chocolate and lightly dusted with cocoa powder.
Use fresh orange instead of alcohol for a more family dessert.
Make the Alaskas up to 3 days ahead and keep in the freezer ready to pop in the oven when needed.
