Method

• 1.
  Grease a 7cm-deep, 25cm x 10cm loaf pan and line with 2 layers of baking paper, leaving a 5cm overhang. Line a baking tray with baking paper. Melt 100g sugar in a medium frypan over medium-high heat. Once it reaches a dark golden caramel, add macadamias, stirring quickly to coat, then pour onto the prepared tray. Once set, finely chop.
• 2.
  Place egg whites in a stand mixer fitted with the whisk attachment and whisk until starting to foam. Gradually add remaining sugar, whisking until dissolved. Fold in praline and sour cherries, then fold in the whipped cream. Pour into prepared pan. Smooth the surface and freeze overnight.
• 3.
  Meanwhile, for the cherry mulled wine sauce, place red wine, port, lemon peel and spices in a medium saucepan over high heat and bring to the boil. Turn off heat, cover and set aside for 1 hour to infuse. (Alternatively, refrigerate overnight.)
• 4.
  Meanwhile, for the cherry mulled wine sauce, place red wine, port, lemon peel and spices in a medium saucepan over high heat and bring to the boil. Turn off heat, cover and set aside for 1 hour to infuse. (Alternatively, refrigerate overnight.)
• 5.
  For the meringue bark, preheat oven to 100°C. Grease 2 baking trays and line with baking paper. Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment until just starting to foam. Gradually add sugar, whisking after each addition until dissolved. Divide meringue between prepared trays and spread to a thin layer. Sprinkle with a raspberry powder, spreading to partially cover meringue.
• 6.
  Bake for 1 hour or until dry. Set aside to cool. Break into large shards. Unmould ice cream (see note), place on a serving plate and top with extra whipped cream. Decorate with meringue bark and extra cherries. Serve with mulled wine sauce.