Soak the glazed fruit in the sherry - the longer you soak it, the better
Beat the egg whites until soft peaks form and add 75ml castor sugar, still beating until stiff peaks are formed
Whisk the yolks with the rest of the castor sugar until light and creamy
Mix the cream with the yolks and fold the mixture into the egg whites using a metal spoon
Drain half the fruit mix and fold it with the almonds
Dish a layer of ice cream into the baking tin, followed by a layer of the glazed fruit mixture, then another layer of ice cream.
Repeat and finish with a layer of ice cream, then cover with clingwrap and freeze until hard.
To serve, turn the cassata over onto a server and top with the remaining glazed fruit. Garnish with fresh mint and slice.
Preheat oven to 200°C
Lightly dust a baking tray with flour
Sift flour, baking powder, salt and castor sugar together
Rub butter into flour mixture until it resembles breadcrubs
Mix egg and milk together
Add egg mixture to dry ingredients and, using a butter knife, mix gently until mixture just comes together and forms a soft dough
Turn out onto a lightly floured surface and pat into 3cm thick square
Cut out scones using a round cutter.
Re-form excess dough and cut out more scones
Place on prepared baking tray
Bake for 15 - 18 minutes, until golden brown and scones make a hollow sound when tapped
Cool on a wire rack
Serve scones with jam and dollops of whipped cream