Sicilian Cassata

	Prepare the mold for the cassata. Moisten a sheet of foil with water, cover it with plastic wrap, and press it down. The water will help the wrap adhere well to the foil.
	Move the "sandwich" made of wrap and foil into a round or rectangular high mold so that the wrap is on top and the foil is on the bottom. Press it firmly against the walls and bottom of the mold. The edges of the "sandwich" should hang down by 8-10 cm.
	Rinse the raisins and soak them in warm boiled water. Toast the nuts in a hot pan without oil, then crush them into coarse crumbs. Cut the candied fruits into small pieces. Whip the cream on high speed with a mixer until soft but stable peaks form, about 3 minutes, then chill in the refrigerator. Pour the sugar into a saucepan, add 40 ml of water, and continuously stir while bringing to a boil for 5 minutes.
	Beat the egg whites with the mixer. While continuing to beat on the lowest speed, gradually pour in the hot sugar syrup. Increase the speed and whip until the whites hold a stable peak on the whisk.
	Add the whipped cream to the egg whites and gently fold with a spatula. Then add the candied fruits, nuts, raisins, and citrus zest, and mix once more.
	Pour the mixture into the prepared mold, smoothing the surface. Cover with the remaining edges of the wrap and foil, then place in the freezer for at least 1 hour. Once set, remove the cassata from the mold, invert it onto a plate, and remove the wrap and foil. The dessert is ready to serve.