Italian torrone parfait

Method

1. Heat 250ml of the cream in a saucepan until just boiling. Meanwhile, put the egg yolks and sugar in a large bowl and beat with an electric whisk for 5 minutes until pale and thick. Pour over the hot cream and whisk until the mixture forms a custard.
2. Put the bowl over a pan of simmering water (do not allow the water to touch the base) and heat gently, stirring, until the custard is thick enough to coat the back of a wooden spoon. Remove from the heat and set aside until completely cold. (To speed up the cooling process, sit the bowl in a larger bowl of iced water.)
3. When cold, stir in the torrone, liqueur, orange zest, pistachios and cranberries.
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4. Line a 1.5 litre loaf tin with cling film. In separate bowls, whisk the egg whites to soft peaks, then the remaining cream until thickened. Fold the egg whites, followed by the cream, into the cooled custard until evenly mixed.
5. Pour the mixture into the tin, then freeze for 2 hours. Remove it from the freezer, give it a good stir, then freeze for 6 hours.
6. Before serving, transfer to the fridge for 20 minutes to soften a little.