Tutti Frutti cheesecake

Method

Line a 1.1 litre (2 pint) loaf tin with a few layers of clingfilm, leaving a generous overlap to drape over each edge. Put the gelatine leaves into a bowl and cover with cold water. Beat the mascarpone, orange zest, vanilla and 25g (1oz) icing sugar until smooth.

In a clean bowl, using an electric hand whisk, whisk the egg whites until they form soft peaks. Add the remaining icing sugar and whisk until thick and glossy. Using a large metal spoon, fold a spoonful of the egg whites into the mascarpone mix to loosen the mixture, then fold in the remaining whites.

Gently heat orange juice until just warm. Lift gelatine out of the water and squeeze out excess. Whisk into the orange juice and leave to cool for a few minutes.

Fold the orange juice mixture into the mascarpone mix, then fold in the almonds, cherries, apricots and ginger nuts. Pour into the tin and smooth the surface. Use the overhanging clingfilm to cover the top. Chill for at least 3hr or overnight.

Hold one pomegranate half over a bowl and hit firmly with the back of a wooden spoon to dislodge the seeds. Repeat with other half. Strain into a pan, setting the seeds aside. Add the pomegranate or cranberry juice and caster sugar to the pan and simmer gently to dissolve. Mix the cornflour with 2tsp cold water and whisk into the warmed liquid. Heat gently, whisking, until thickened. Leave to cool before stirring in the seeds.

Remove the cheesecake from the fridge, unwrap the tin and turn out on to a rectangular serving plate. Remove tin and clingfilm, pour over the sauce, slice and serve immediately (it's best served well chilled).

Freeze ahead
Make the cheesecake to the end of step 4 but don't chill it. Instead, wrap the entire loaf tin in clingfilm and freeze for up to one month. Defrost the cheesecake in the fridge overnight, then complete recipe.