Step 1

Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar. Fold in lightly beaten egg yolks.

Step 2

Beat cream and essence in small bowl with electric mixer until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8-inch) round cake pan. Level top; freeze until firm.

Step 3

For the chocolate layer, beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted sugar.

Step 4

Beat cream in small bowl until soft peaks form; fold into egg white mixture. Combine chocolate and egg yolks in small bowl; stir in blended cocoa and water. Fold chocolate mixture through cream mixture.spread over almond layer. Freeze until firm.

Step 5

For fruit layer, beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted sugar. Fold egg white mixture into cream; fold in fruit and nuts.

Step 6

Spread fruit layer over chocolate layer and freeze until firm.

Step 7

Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.