Serves 10

- 1 x 20 cm/8 in ready-made sponge cake

- ¼ cup/60 ml/2 fl oz almond liqueur

Cassata filling

- 1 liter /1¾ pt. vanilla ice cream

- 1 cup/250 ml/8 fl oz cream (double)

- 125 g/4 oz glace apricots, chopped

- 125 g/4 oz glace pineapple, chopped

- 60 g/2 oz glace cherries, chopped

- 60 g/2 oz raisins, halved

- 125 g/4 oz dark chocolate, grated

- 125 g/4 oz pistachio nuts, chopped

Filling: Combine ice cream, cream, apricots, pineapple, cherries, raisins, chocolate and nuts.

Split sponge horizontally into three even layers. Place one layer of sponge in the base of a lined 20 cm/8 in springform tin. Sprinkle with 1 tablespoon of liqueur. Top with one-third of the filling. Repeat layers to use all ingredients ending with a layer of filling. Freeze for 5 hours or until firm. Remove from freezer 1 hour before serving and place in the refrigerator to soften.