Place the first three ingredients in a bowl and leave to soak for 10 minutes. Spoon the mincemeat into a small saucepan and warm it up – keep stirring while it melts and smooths out a little. Take off the heat, add the soaked berries and limoncello and leave to cool.
In a mixing bowl, whip the double cream until it forms soft peaks. Fold in the candied peel, ginger, lime and clementine zest. Spike the cream with a few drops of the clementine juice.
Scoop balls of ice cream into small bowls and top each one with a spoonful of the mincemeat mixture. Put dollops of spiked cream on top and crumble over some pieces of meringue. Keep layering the dessert like this until all the bowls are full or you’ve used up all the ingredients. Sprinkle with torn mint and serve with a glass of ice-cold limoncello!