Nigella brought this amazingly quick base for ice-cream to my attention with her oh-so simple and oh-so delicious no churn coffee ice-cream. Let’s just say I’ve taken that idea and ran [sprinkled, drizzled, chopped, shaken and stirred] with it!

100ml Marsala wine
1tbsp caster sugar
1/2 x 397g can condensed milk
300g double cream
3 x 35g snack packs Whitworths tropical mix
75g glacé cherries, roughly chopped
1 x 300g readymade cherry cake

You will also need

1L freezer-proof mould/ loaf tin

1 Heat the Marsala wine and caster sugar in a small saucepan, until the sugar dissolves. Simmer for 1 minute, then leave to cool.

2 Whisk together the cream, condensed milk and 2 tbsp of the sweetened Marsala until soft peaks form.  Stir through the through the tropical fruit and glace cherries.

3 Slice the cherry cake into triangles and strips if you are using a rounded mould or cut into rectangular slices if you are using a straight sided mould such as a loaf tin.

4 Spoon a layer of the cream mix into the bottom of the mould (See Britalian Tip), dip the cake pieces in the Marsala and layer on top of the cream. Repeat the layers until all the ingredients are used up, finishing with a layer of the cream mixture.

5 Freeze for 4 hours or overnight. When ready to serve dip into a bowl of hot water for 2-3 mins and invert onto a serving plate, dip in hot water again if it needs freeing-up a little more.

Britalian Tip

I must admit I had some fun and games getting this out of the mould – I needed to dip it into the hot water a few times (step 5). To make life a little easier you could line your mould with clingfilm or make life even easier and serve in scoops – just as delicious!