Ingredients: - 
300g caramel ice cream
200g black cherry jam
400g vanilla ice cream
5 egg whites
200g caster sugar
400g/14oz Christmas cake (with icing removed)
(Excellent way of using that Christmas cake up) 
METHOD: - 
Line a 900ml pudding basin with a double layer of cling film. Scoop the caramel ice cream into the bowl, patting it down well. Top with the jam, followed by the vanilla ice cream. Pat down firmly, cover with cling film and freeze for at least 2 hrs or, better still, overnight.
Heat oven to 200C/180C fan. Whisk egg whites until stiff, then slowly whisk in the sugar until firm and glossy. Slice the cake and arrange on a baking sheet, to make a-round the same size as the top of the ice-cream bowl. Press together well to make sure there aren’t any gaps.
Lift ice cream out of bowl, remove cling film and turn onto the cake. Spread the meringue evenly over the ice cream and cake, making sure there are no gaps. Bake for 4-5 mins until nicely coloured.