For the cassata, coarsely crush the macaroons and pour Maraschino over them. Mix the egg yolks with the whipped cream. Fold in the diced candied fruit together with the grated brittle and macaroons. Beat egg whites with 15 g sugar until stiff.
Boil the remaining sugar with water. Add to beaten egg whites, beat slowly on ice until cold, then gently mix with yolk mixture. Pour into a loaf pan and place in the freezer for 4-5 hours. Before turning out, place the cassata very briefly in hot water.