Put 300 g (10.5 oz) of sugar in a heavy-bottomed pot at least 24 cm in diameter (do not use non-stick). Add just enough water to cover the sugar. Stir to melt the sugar, then bring to a boil over medium heat. Simmer until you obtain a light golden caramel. This will take approximately 10 to 15 minutes.

Meanwhile, whip the egg white until stiff peaks form. Add 200 g (7 oz) of sugar and the vodka, and keep whipping. Add the icing sugar and black food colouring, and whip until you obtain a thick icing.

When the caramel is ready, reduce the flame and add the icing mixture. Stir until well combined. The mixture will rise and almost double in size after about 10 to 15 seconds. Remove from the heat and transfer to a lined plum cake tin. Press down with a spoon to compact it and let it cool completely.

Cut it into pieces and serve… or hide it in your kids’ stockings!