Molotof Portuguese Pudding (Cloud Cake)

1. Preheat oven to 180°C/350°F.
2. To make the caramel syrup, add 1 cup sugar and 2 tablespoon water in a small pan and melt over medium low heat until it turns into liquid. Continue to cook until it turns amber brown while tilting the pan around to prevent it from burning.
3. Transfer content into a bundt pan. Tilt the pan sideways and turn to cover the bottom of the pan with the sugar caramel. Set aside.
4. Make meringue. In a large bowl, beat egg white at low speed until soft peaks. Add sugar in 1 tablespoon additions while beating continuously.
5. Once all sugar is added, increase speed to medium and beat until stiff peaks form.
6. Transfer the meringue to the bundt pan, tapping it to the counter from time to time to level it.Once the pan is filled, tap or bang it against the counter to release trapped air and to level.
7. Place the bundt pan on a larger pan or dish and fill that outer pan with hot water halfway up the bundt pan.
8. Bake in the preheated oven for 15 minutes. Turn off the oven and leave to cool for another 15 minutes. Take out of the oven and water bath and let it cool down for 10 minutes.
9. OPTIONAL STEP: Heat base of the pan on the stove to loosen any hardened caramel.
10. Invert in a serving plate.

OPTIONAL TOPPING:

1. In a saucepan, bring ½ cup of water and ½ cup sugar to a simmer until sugar is melted completely. Bring heat to low and add egg yolks. Cook until it thickens. Turn heat off and add lemon juice and lemon zest and mix.