Amaretto Parfait
- 450g Madeira cake, cut into 1cm slices
- 150ml amaretto (see note)
- 10 egg yolks (see note)
- 250g caster sugar
- 1L (4 cups) thin cream
- Amarena Fabbri cherries (see note) or seasonal fruit, to serve
- Use the cake slices to line the base of a 28cm springform cake pan. You will need to cut some slices to fit, to ensure the base is completely covered. Brush cake with 1-2 tablespoons of amaretto.
- Beat egg yolks and sugar in the bowl of an electric mixer until pale and thick.
- Beat in remaining amaretto. In a separate bowl, lightly whip cream until soft peaks form and fold into egg yolk mixture. Pour into cake pan and freeze overnight.
- Remove from freezer 10 minutes before serving. Release from pan, slice using a knife dipped in hot water and serve with cherries or seasonal fruit.
Begin this recipe the day before.
Amaretto is from bottle shops. Amarena cherries are sweet wild cherries in syrup, from selected Italian grocers and gourmet food stores. Note: Extra eggwhites can be stored in the freezer for up to 1 month.
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