Spumoni Amaretto


  • 9 egg yolks
  • 8 tablespoons sugar
  • 1 wine glass amaretto liqueur
  • 300 ml/Β½ pt double cream, whisked to thicken slightly
  • amaretti biscuits


Whisk the yolks with sugar until creamy. Add the amaretto liqueur slowly and continue whisking to bind the mixture. Fold in the whisked cream. Pour into dessert glasses and freeze. Serve with crumbled amaretti biscuits on the top.