Spiced fruit and mascarpone ice cream sandwiches

Method

1. Heat the oven to 160°C fan/gas 4. Put all the cake ingredients in a large bowl. Using an electric hand mixer, beat everything until smooth and just combined. Pour the mixture into the tin and bake for 20-25 minutes until risen, golden and springy to the touch.
2. Meanwhile, put the dried fruit and nuts, mixed peel and muscat in a small pan and simmer over a medium heat for 1 minute. Remove from the heat and set aside to plump up the fruit and cool completely.
3. Turn out the cake onto a wire rack to cool completely. Cut in half horizontally using a large serrated knife to create 2 layers. Give the cake tin a clean, then line the base and sides with baking paper. Sit the first layer of cake inside, cut side up.
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4. In a large mixing bowl, whisk the egg yolks and sugar with an electric hand mixer for 2-3 minutes until they’ve increased in volume and turned the colour of rich cream. Add the cream, spices and mascarpone, then whip to soft, billowy peaks.
5. In a separate, spotlessly clean bowl and using clean beaters, whisk the egg whites with a pinch of salt to stiff peaks that won’t flop over when you lift out the beaters. Gently fold 2 tbsp of the egg whites into the cream mix using a balloon whisk, then gently fold in the remaining egg whites in 3 additions.
6. When the mixture is smooth and light, gently fold in the fruit and muscat, ensuring the fruit is evenly distributed. Try not to knock the air out of the mixture. Transfer the mixture to the cake tin, then sit the second layer of cake on top, cut-side down. Cover with baking paper and put in the freezer for at least 12 hours.
7. Half an hour before you want to serve, transfer the tin to the fridge. Just before serving, peel away the baking paper on top, then invert onto a serving plate and peel off the rest of the baking paper. Cut into squares or rectangles with a hot sharp knife (dip it in hot water, then dry it between cuts) to serve.