Slice the almonds, chop the fruit and mix with the spices. Pour the brandy over this mixture and let stand overnight. Whip the cream stiffly and add half the sugar. Beat the egg whites stiffly in another basin and add the remaining sugar. Blend by folding together gently. Add the fruit, nuts and dissolved cocoa. Pour into an aluminium mould lined with foil.

1) Place in refrigerator overnight, or

2) Place in freezing compartment overnight and mellow in fridge if second method used.