Vegetarian recipe ideas
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Put the egg whites and sugar into a heatproof bowl. Put the bowl over (but not in) a pan of simmering water and whisk with electric beaters until you have a stiff and a glossy meringue. Remove from the heat.
Melt the white chocolate over a pan of simmering water or in a microwave. Remove from the heat and stir in the ground cloves, ginger and mixed spice. Fold the chocolate through the whisked egg whites with a spatula until combined.
Whisk the double cream to soft peaks. Fold the chocolate mixture into the cream.
Divide half the crushed biscuits between 6 x 200ml glasses. Put a large spoonful of the mousse into each. Scatter the remaining biscuits and then divide the remaining mousse between the glasses. Chill for at least 2 hours. Serve each with a gingerbread man.