Cassata

1. Place a 1,5 litre cake tin or domed mould in the freezer. Leave the vanilla ice cream at room temperature for about 10 minutes, or until softened enough to be spread easily but firm enough to coat the base and the sides of the mould. Return to the freezer for about 20 minutes.
2. Soften the chocolate ice cream slightly and spread evenly over the vanilla ice cream. Freeze again for about 20 minutes, or until firm.
3. Meanwhile, combine the dried fruit and liqueur, bring to the boil and cook for 3 minutes. Allow to cool.
4. Beat cream and vanilla essence until firm peaks form. In a separate bowl and with clean beaters, beat the egg white into soft peaks and add icing sugar gradually. Fold the egg white mixture into the cream, then fold in the fruit and nuts.
5. Fill the centre of the mould with the cream and smooth the surface. Cover with foil and freeze for at least 6 hours, or overnight.
6. Remove cassata from the freezer 10 minutes before serving to allow it to soften slightly. Run the spatula around the edges of the mould and invert onto a serving plate.