serves 12) Prep time: 25 mins Freezing time: overnight Ingredients 250g glazed fruit, chopped 150ml pineapple juice 4 eggs, separated 100g caster sugar 250ml cream 100g sugared almonds, chopped 2 litres vanilla ice cream, softened Method: 1. Soak glazed fruit in pineapple juice. 2. Beat egg whites until soft peaks form. Add half the sugar and beat until stiff peaks form. 3. Whisk yolks with remaining caster sugar until light and creamy. Add cream and fold mixture into egg whites using a metal spoon. 4. Drain fruit, mix half with almonds and fold into cream mixture. 5. Spoon alternate layers of ice cream and cream mixture into two loaf tins. Cover both with cling film and freeze overnight. 6. To serve, remove cling film, turn out on to a platter and top with remaining glazed fruit.