A twist on classic Christmas flavours, this dessert combines crisp meringue, rich caramel and plump mincemeat.
Ingredients
- 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
Method
- Whip the cream and icing sugar until stiff (but not grainy).
- Crush the meringue nests, add the mincemeat, then fold into the cream.
- Serve in the nicest bowls you have and drizzle the whiskey caramel on top.
For the whiskey caramel:
- Cook the sugar in a heavy based pot until it is completely melted and turns evenly amber.
- 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.
- Add the whiskey and allow to cool.