Amaretti tortoni with orange brandy snaps and raspberries
Say buongiorno to a delicate and dainty dish that perfectly evokes Italy
Serves 6-
Takes 30 minutes to make, 6-
Ingredients
75g amaretti biscuits or macaroons
142ml carton single cream
284ml carton double cream
2 egg whites
3 tbsp dark rum or sweet sherry
30g caster sugar
Raspberries and icing sugar, to serve
For the orange brandy snaps
40g butter
40g caster sugar
40g golden syrup
50g plain flour
1/2 tsp finely grated orange zest, plus 1 tsp juice
METHOD
How to make Amaretti tortoni with orange brandy snaps and raspberries
1. Put the biscuits or macaroons into a plastic bag and crush with a rolling pin to coarse crumbs.
2. Put both creams and the egg whites into a large bowl and whisk vigorously for about 5 minutes, until it forms soft peaks. Whisk in the rum or sherry, then gradually whisk in the sugar. Gently fold in the biscuits.
3. Divide between 6 souffle dishes (8cm in diameter x 5.5cm deep) or 8 x 125ml dariole moulds. Place on a baking tray, cover with cling film and freeze for 6 hours or for up to 1 month.
4. Meanwhile, make the brandy snaps. Preheat the oven to 180°C/fan160°C/gas 4. Line
2 large baking sheets with non-
5. Put the butter, sugar and golden syrup into a small pan and warm gently until the sugar has dissolved. Remove from the heat and mix in the flour, orange zest and juice.
6. Place 6 teaspoons of the brandy snap mixture, spaced well apart, onto each baking
sheet. Bake for 6-
7. On the day, remove the tortoni from the freezer and leave to soften at room temperature
for 15 minutes. Dip each dish or mould briefly in hot water, then turn out onto plates.
Top each with 1-
Tip: If you don't have individual moulds, freeze the tortoni in a 1-
Note: this recipe contains raw egg.
Make ahead: The tortoni can be made up to 1 month in advance. The brandy snaps can be made up to 3 days ahead and stored in an airtight container in a cool pl