Madeleine tower

Finely chop the white chocolate and place it in a microwavable bowl. Microwave on medium heat in 30 seconds bursts, stirring well in between, until melted and smooth.

Dip the madeleines in the melted white chocolate, shell-side down and then place them the madeleine pan, pressing down firmly. Allow to set completely.

Meanwhile, use a pastry brush to paint the foam cone with white chocolate.

Gently unmould the madeleines and insert a toothpick into the back of each. Working from the top of the cone, arrange the madeleines down the cone, overlapping them as you go and pressing the toothpick firmly into the foam.

Decorate with the ribbon before serving.