Soak the dried fruits with the Muscat at room temperature overnight.
Line a sheet pan with parchment paper and set aside.
In a small saucepot add ½ cup sugar and a ¼ cup of water. Over high heat bring the sugar and water to a boil.
Continue to boil until the sugar begins to change colour to a light golden colour.
Add the almonds, stir briefly with a wooden spoon or high heat spatula and pour the sugar and almond mixture onto the parchment-lined sheet pan.
Press the almonds flat and allow to cool completely. Chop into pieces.
Store in an airtight container. Make Swiss meringue by beating egg whites to soft peak and gradually adding the remaining sugar. Whip the cream to soft peak and fold a small amount into the fruits. Fold in the rest of the cream. Then fold in Swiss meringue and nougat (the almond brittle). Pour into parchment-lined loaf pan and freeze overnight. *Freezes, well wrapped, for up to a month! Serve with toasted almond, granola and cranberry sauce.