Spiced fruit, mascarpone and muscat semifreddo

Method

1. Line a 1 litre pudding basin with a double layer of cling film, leaving a 10cm overhang at the top, then set aside. Put the dried fruit and nuts with the mixed peel and the muscat into a small pan and simmer over a medium heat for 1 minute. Remove from the heat and leave to cool completely.
2. 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.
3. In a separate, spotlessly clean bowl and using clean beaters, whisk the egg whites with a pinch of salt to stiff peaks. 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.
4. When the mixture is smooth and light, gently fold through the fruit and muscat, ensuring the fruit is evenly distributed. Try not to knock the air out of the mixture. Carefully transfer the mixture to the lined pudding basin, cover the top with the excess cling film, then put in the freezer for at least 12 hours.
5. Thirty minutes before you want to serve, transfer the basin to the fridge. Just before serving, open up the cling film at the top, then invert onto a serving plate or cake stand and peel off the cling film. Heat a palette knife in a jug of hot water, dry with paper towel, then smooth away the cling film marks. Top with crystallised fruits and nuts, then take to the table.