- 2 cups cream
- 1 cup mascarpone
- 1 t ground nutmeg
- 250 g Christmas pudding, coarsely broken
- 8 free-range eggs, separated
- 200 g caster sugar
- 100 g Woolworths chocolate-coated ClemenGolds, chopped
- Edible silver decorations, to decorate
- For the white chocolate trees:
- 200 g good-quality white chocolate
Beat the cream, mascarpone and nutmeg using an electric mixer until soft peaks form (2–3 minutes), transfer to a bowl and chill until required.
Place the Christmas pudding on a tray and set aside. Whisk the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4–5 minutes).
Beat until cool (2–3 minutes) using an electric mixer. Fold in the cream mixture, then fold in Christmas pudding and chocolate-coated ClemenGolds.
Place into a mould and chill for 6–8 hours before serving, studded with the white chocolate trees and edible silver decorations.
To make the white chocolate trees, melt the chocolate in a double-boiler. Fill a piping bag with the melted chocolate and pipe trees onto a silicone baking mat. Freeze until firm.
Chef's note: “An ideal dessert for hot weather, this is a fantastic combination of Christmas pudding and ice cream.”