1. Soften ice cream in a large bowl, but do not allow to melt. 2. Beat cream in a medium-size bowl until stiff. Beat in the powdered sugar. Fold mixture into softened ice cream. Stir in the Marsala, then fold in the strawberries, cherries, pineapple, apricots, lemon peel, almonds and chocolate. 3. Turn mixture into a shallow metal bowl. Cover securely with plastic wrap; place in freezer. Stir spumoni several times during freezing, to keep it creamy and prevent fruit from sinking to the bottom. 4. Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving. 5. Makes about 1 1/2 quarts. ---------------------------------------------------------------------------
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