• 8 egg yolks
• 8 oz. (225 g.) castor sugar
• 1

Make the praline by caramelising the almonds and sugar in a heavy pan. Turn out onto an oiled marble surface and allow to get cold. When cold, reduce to a powder.

Beat the yolks with the sugar in a bowl over hot, but not boiling, water until white and creamy. Add the cream gradually and continue beating so that the mixture remains thick and fluffy. Drip in the Amaretto while still beati