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This is a delightful summer dessert. It does melt if left out too long. I take it out of the freezer about 30 minutes before serving (unless it is really hot, then I serve frozen.)



5 egg yolks
3 whole eggs
½ cup superfine sugar
1/3 cup Amaretto
1 cup finely chopped Italian almond macaroons (The best ones are those that come individually wrapped in the red tin) (Chop in food processor)
2 cups heavy cream, whipped


Prepare a 5-qt springform pan with a thin chocolate cookie crust bottom. Add foil collar 2 inches higher than rim of dish. Fasten foil with tape or paper clip. Put dish in freezer.

Combine egg yolks, eggs and sugar in a large bowl. Beat with electric mixer at high speed until very thick and light. (This should take 10-12 minutes.) Turn mixer to low and add Amaretto and macaroons.

Fold in whipped cream with a rubber scraper until no streaks of white remain. Freeze overnight. Remove collar gently from. Roll edge in additional macaroons crumbs if desired.

Top with chocolate leaves or shavings

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8 - 12

Nutritional Information
Per Serving

no nutrition information available

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