This dessert was inspired by a family trip to the Andalusian region of southern Spain, where I was struck by the perfume of citrus and the amazing array of almond-based biscuits, pastries and sweets. One of the most charming ways to acquire these delicacies is by tapping on the age-worn wooden door of a cloistered Catholic convent, where the nuns have been making these sweets for centuries. Money is slipped into a small hole in the door in exchange for an array of sweet almond delicacies. When I returned home the images of those almond pastries, citrus and flamenco were whirling around in my head. I started with a cake based on ground almonds, marzipan, sugar and eggwhite and the rest of the recipe fell into place. This dessert is topped with a stretched almond biscuit that resembles the twirl of a flamenco skirt. I love it when the memory of a place or experience inspires new creation.
Break a third of the almond cake into rough
Dust the tuiles with icing sugar.
Pipe 4 dots of lemon curd into the bottom of each serving bowl. Place a scoop of roasted almond ice cream on top of the curd. Top with 4 heaped tablespoons of the almond cake and meringue mixture. Pipe on 4 dots of bergamot jam. Sprinkle with sugar crystals. Carefully crown the centre of each dish with a tuile. Serve.
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