Cassata

Line a 4 litre mould or bowl with the vanilla ice cream and freeze until firm.

Cover the vanilla ice cream evenly with the raspberry sherbet and freeze until solid.

Repeat the process with the pistachio ice cream.

Beat the egg whites until foamy, and slowly beat in the sugar.

Whip the cream until stiff. Fold the cream, candied fruit, and optional rum into the egg whites, folding gently until thoroughly combined.

Spoon the egg white mixture into the centre of the moulded ice cream, spreading it evenly to form a smooth bottom layer.

Cover and freeze until firm.

The dish may be kept frozen for up to two weeks at this stage.

To unmould, dip the outside of the mould or bowl in hot water for 5 or 6 seconds and invert onto a cold platter.

Whip the remaining cup of whipping cream until stiff and decorate the moulded ice cream with a pastry bag fitted with a decorative tip.

Garnish with the candied fruit.

Alternately, decorate the ice cream with the candied fruit, and serve the whipped cream in a separate bowl for the diners to serve themselves.