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35 minutes
- 75 g dried blueberries
- 75 g dried cranberries
- 100 ml limoncello plus extra to serve
- 400 g mincemeat
- 300 ml double cream
- 3 tablespoons chopped candied peel
- 1 pinch ground ginger
- 2 limes
- 2 clementines
- 1 litre quality vanilla ice cream
- 8 meringue nests
- 1 sprig of fresh mint
- Infuse dried fruit in limoncello for 10 minutes. Warm mincemeat in a pan, stirring until melted. Remove from heat, mix in soaked berries and limoncello, then let it cool. Whip double cream to soft peaks. Gently fold in candied peel, ginger, lime, and clementine zest. Add a few drops of clementine juice. Scoop ice cream into bowls, top with mincemeat, cream, and meringue. Repeat layers. Garnish with mint and serve with limoncello.
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