Cassata ice cream

1. Spray two two-litre moulds with non-stick spray. Place the strawberries (use 1 x 410 g can, drained, if fresh strawberries are not available) in a bowl and pour the rum or sherry on top. Add the lemon juice. Sprinkle with sugar to taste (don’t use sugar if using canned fruit). Place the cocoa, sugar and 80 ml water in a saucepan and bring to the boil, stirring continuously. Cool. Add the pinch of cinnamon.
2. Beat the egg yolks and 50 ml of the castor sugar together until light and creamy. Beat the egg whites until soft peaks are formed and add the remaining castor sugar by the spoonful. Fold the egg white mixture into the egg yolk mixture. fold in the cream.
3. Add the cooled cocoa syrup and mix well. Sprinkle the almonds over the chocolate mixture.
4. Pour the chocolate mixture into the two containers and freeze until half-frozen.
5. Place the puréed strawberries (use 2 x 410 g cans, drained, if fresh strawberries are not available) in a mixing bowl and sprinkle the sugar on top. (Don’t use sugar if you’re using canned fruit). Beat the egg whites until soft peaks are formed and add the icing sugar by the spoonful. Beat well. Mix the puréed fruit and egg white mixture. Fold in the cream. Add the marinated strawberries and mix well.
6. Pour the strawberry mixture in the centre of the chocolate mixture. Freeze. Turn the cassata out and let it stand at room temperature for about 10 minutes before serving. Serve with fresh fruit or fruit purée. You can also blend the drained syrup of the canned fruit with a little sherry and thicken it with cornflour. Cool and serve with the ice cream. Makes about 2,5 litres ice cream.