Posted by Kathy Lee | File under : ,

amaretto parfait cake
450g Madeira cake, cut into 1cm slices
150ml amaretto*
10 egg yolks (see note)
250g caster sugar
1L (4 cups) thin cream
Amarena Fabbri cherries* 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.


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