Mousse a la Siraudin

Whip a quart of cream till quite firm, lay it on a sieve and when well drained mix into it eight ounces of icing sugar and a salpicon of fruits cut in squares and marinated in kirsch. Fill a high dome-shaped mold with this preparation, pack in ice, freeze an hour for each quart, and unmold on a very cold dish; cover the top with Italian cream, decorating it with fruits; freeze once more and serve.