For the frozen mousse, line 4 ramekins with baking paper, about 6 cm above the rim, and tie with kitchen string to secure.
Place the dried apricots in a bowl and the raisins and sultanas in a separate bowl. Cover the dried fruits with boiling water and set aside for 15 minutes.
Combine the sugar and water in a saucepan over low heat. Stir until the sugar has dissolved. Turn the heat up and simmer the mixture over medium heat. Check the mixture using a sugar thermometer. When the mixture reaches 115°C start to whisk the egg whites with an electric mixer.
Once the sugar mixture reaches 120°C, and the egg whites are still whisking, pour the hot sugar syrup in one steady stream into the egg whites.
Whisk until the mixture has cooled down completely, about 5 minutes, and set aside.
Strain the dried fruits and place the apricots in a food processor and blend until fine. Set aside.
Blend the raisins and sultanas in a food processor until fine. Set aside.
Divide the whipped egg whites into thirds. Fold the apricot puree into one third of the whipped egg whites. Combine the raisin and sultana puree with the melted dark chocolate and fold it into another third of the whipped egg whites.
Combine the melted white chocolate, cinnamon and nutmeg. Fold it into the remaining third of egg whites.
Whip the cream until stiff peaks form. Fold a third of the cream into each flavoured egg white mixture. Do not over-mix.
Layer each dessert by spooning in the different mixtures into the prepared ramekins. Layer as desired and end each ramekin off with a layer of the raisin and sultana layer. Freeze for at least 6 hours or overnight.
For the almond brittle, scatter the almonds on a baking tray lined with baking paper. Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved. Simmer, 6-8 minutes, until the sugar syrup turns caramel in colour.
Pour the sugar syrup over the almonds and leave to set, about 20 minutes, until hard. Break into shards.
For the topping, whisk the melted chocolate and the icing sugar together until smooth. Place it into a piping bag, fitted with a fine tip, and pipe a cross on top of each frozen mousse to resemble a hot cross bun. Garnish with a shard of almond brittle.
Recipe by Chelsea McMillan of The Institute of Culinary Arts.
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