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Amaretti biscuits - 30 (crushed)
Castor sugar - 50 gms
Butter - 90 gms
Gelatine powder - 1 tbsp
Eggs - 3 (separated)
Amaretto (Almond flavoured liqueur) - 80 ml

For Decoration:
Whipped cream 
Toasted flaked almonds


  • In pie dish, place butter; heat, covered with kitchen paper, on high (100% power) for 90 seconds, until melted..
  • Stir in crumbs. With spoon, press mixture firmly on to bottom and up side of pie dish. Elevate dish on trivet or rack turned upside down. Cook on high for one minute. Cool on rack.
  • Combine sugar and gelatine in a bowl. In small bowl, beat egg yolks and 120 ml of water with whisk.
  • Gradually stir egg yolk mixture into gelatine mixture until blended. Cook on medium (50% power) for 1-2 minutes, until custard thickens slightly and coats back of spoon, stirring often. Do not boil; custard will curdle. Stir in amaretto.
  • Pour custard into large mixing bowl. Cover and refrigerate for about 45 minutes, or until custard mounds slightly when dropped from spoon, stirring often.
  • In another large mixing bowl, whisk egg whites with mixer at high speed until soft peaks form. Spoon over custard. In same bowl, whip cream and spoon over custard.
  • With rubber spatula, gently fold whipped cream and whisked egg whites into custard.
  • Spoon into cooled amaretti crust. Cover and refrigerate for about 3 hours, or until set.
  • Just before serving decorate with whipped cream and toasted flaked almonds.
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