A twist on classic Christmas flavours, this dessert combines crisp meringue, rich caramel and plump mincemeat.


  • 500ml cream
  • 2 tsp icing sugar
  • 1 jar mincemeat
  • 12 shop bought meringue nests

For the whiskey caramel:

  • 100g caster sugar
  • 200ml water
  • 1 shot whiskey


  1. Whip the cream and icing sugar until stiff (but not grainy).
  2. Crush the meringue nests, add the mincemeat, then fold into the cream.
  3. Serve in the nicest bowls you have and drizzle the whiskey caramel on top.

For the whiskey caramel:

  1. Cook the sugar in a heavy based pot until it is completely melted and turns evenly amber.
  2. Remove from the heat, add the water very carefully (as it will splash), put back on the heat and simmer until it starts to thicken.
  3. Add the whiskey and allow to cool.