Method

• 1.
  Grease a 9-cup (2.25L) stainless-steel pudding bowl and line with plastic wrap, leaving a 3cm overhang.
• 2.
  To make the ice cream parfait, combine 300g sugar and 3/4 cup (180ml) of water in a small saucepan. Bring to the boil, stirring continuously, until sugar has dissolved, then simmer for 4-5 minutes until 121°C on a sugar thermometer. In a stand mixer fitted with the whisk attachment, whisk yolks until pale and fluffy. With the motor running, add sugar syrup in a slow steady stream and whisk for 10 minutes or until cooled. Place in a clean bowl, cover and chill until needed.

• 3.
  Place mango flesh in a blender and whiz until smooth. Place cream in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk cream to medium peaks, transfer to a bowl and set aside. Place eggwhites in the clean bowl of a stand mixer fitted with the whisk attachment and whisk until medium peaks. Gradually add remaining 100g sugar, 1 tbs at a time, whisking well after each addition, until mixture is thick and glossy and sugar has dissolved.
• 4.
  Fold mango puree into parfait mixture, then fold into eggwhite mixture. Add whipped cream, white chocolate, hazelnuts, mixed peel, and ground mango crisps and fold through. Add a few drops of yellow and orange food colouring, if using. Pour mixture into prepared pudding bowl, then cover top directly with a circle of baking paper. Freeze for 6 hours or ideally overnight. When ready to assemble, turn out onto a serving plate, remove plastic wrap and place back in the freezer.
• 5.
  For the meringue, combine the eggwhites and sugar in a medium heatproof bowl and gently whisk to combine. Place bowl over a medium saucepan of gently simmering water and stir until sugar has dissolved. Transfer mixture to the bowl of a stand mixer with the whisk attachment and whisk on high speed for 12-15 minutes until mixture is thick, glossy and completely cooled.
• 6.
  Spread meringue over pudding and lightly brown meringue using a kitchen blowtorch. Serve immediately.