Beat the egg yolks with the sugar in a bowl over a pan of barely simmering water until thick and creamy. Remove from the heat and leave to cool for 10 minutes.

Beat together the mascarpone and cream and stir into the yolk mixture. Whisk 2 of the egg whites until they form stiff peaks and fold into the cream/yolk mixture along with the candied fruit.

Line a 1.5 litre loaf tin with cling film. Sprinkle the cherry liqueur over the fruit cake slices and line the bottom of the tin. Pour over half the ice cream mixture, add another layer of fruit cake, the rest of the ice cream mixture and finally a layer of fruit cake.

Freeze for at least 4 hours. Remove from the freezer for about 10 minutes then turn out of the tin, remove the cling film and serve immediately.

Wine pairing: Passito di Pantelleria