- 2 x 500 ml M&S Madagascan vanilla ice cream tubs
- 1½ cups Christmas fruit mince
- 4 free-range egg whites
- 330 g caster sugar
- Pink food colouring seasonal berries, to garnish
- White-chocolate-dipped cherries, to garnish
- Icing sugar, for dusting
Mix the ice cream and fruit mince, then return to the freezer. Preheat the oven to 150°C. Beat the egg whites at a high speed using an electric hand-mixer until soft peaks form. Slowly add the sugar while beating at a medium speed until thick and glossy.
Add the food colouring until the mixture is light pink.
Spoon the mixture onto a greased baking tray or baking mat into circles 6 cm in diameter.
Bake for 35–40 minutes, or until crisp on the outside and slightly chewy inside. Allow to cool.
Sandwich the ice-cream between the meringues and place on a platter. Garnish with berries and dust with icing sugar.
Chef's note: Not a fan of hot Christmas pud on a scorching summer's day? Make our refreshing cover star meringue ice-cream sandwiches instead and you'll be suitably chilled