John Myers
Ingredients for 8 servings:
- 300 ml cream
- 4 eggs, room temperature, separated
- 80 g powdered sugar
- 60 ml Amaretto
- 80 g almonds, chopped and roasted
- 8 biscuits (amaretti or approx. 25 amarettini), crumbled into small pieces
- n. B. Fruit, fresh or Amaretto to garnish
Instructions
Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes
simple delicacy, easy to prepare
Whisk the cream until stiff peaks form, cover, and refrigerate. Line a cake tin (approx. 10 cm x 21 cm) with cling film so that it overhangs the long sides. Crumble the amaretti into small pieces using a rolling pin, ideally in a freezer bag. Whisk the egg yolks and sugar until light and creamy, then beat the egg whites until stiff peaks form. Stir the amaretto, almonds, and crumbled amaretti into the egg yolks. Fold in the chilled cream and beaten egg whites, and mix thoroughly. Pour this cream into the prepared tin and cover with the overhanging film. Refrigerate for 4 hours, until frozen but not rock hard. To serve, cut into slices and serve with fresh seasonal fruit of your choice (e.g. orange segments) or drizzled with amaretto. Tips: If you are preparing this delicacy the day before, place it in the refrigerator for about 30 minutes to thaw before serving. The whole thing can also be frozen in portion molds.
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