Christmas Cassata - cooking recipe

Ingredients

3 cups vanilla ice cream, softened
1/3 cup glace cherries, halved
2 tbsp coarsely chopped glace apricots
1 tbsp Grand Marnier
3 cups chocolate ice cream, softened
1 bar (4 oz) Toblerone bar, chopped
1/3 cup slivered almonds, toasted
None None Grated chocolate, to serve

Preparation

Line a 9-inch springform pan with parchment paper.
Combine 2 cups of the vanilla ice cream, cherries, apricots and liqueur in large bowl. Pour into prepared pan, smoothing top. Cover and freeze until firm.
Combine 1 cup of the chocolate ice cream, remaining vanilla ice cream and Toblerone in medium bowl. Spoon evenly over vanilla ice cream layer, smoothing top. Cover and freeze until firm.
Combine remaining chocolate ice cream and almonds in medium bowl. Spoon evenly over Toblerone layer, smoothing top. Cover and freeze until firm.
Remove from freezer 5 mins before serving. Remove from pan. Cut into wedges to serve. Sprinkle with chocolate.