- Serves: 8-12
- Cook Time: 5 minutes
- Prep Time: 25 minutes
- Effort: medium
- 300 ml double cream
- 5 tbsp icing sugar, sifted
- 115 g meringues, lightly crushed
- 2 heaped tbsp mascarpone
- 100 g macaroons, lightly crushed
- 4 tbsp amaretto (almond liqueur)
For the syrup:
- 3 tbsp caster sugar
- 2 tbsp water
- crumbled macaroons
- mint sprigs or edible flowers, (from an unpolluted source) such as pansies, rose petals or nasturtiums
- icing sugar, sifted
1. Line a 20cm spring-form cake tin with non-stick baking parchment.
2. Whip the cream with the icing sugar until soft peaks form.
3. Using a metal spoon, fold in the meringues and the mascarpone. Then gently fold in the macaroons and liqueur.
4. Pour the mixture into the cake tin, levelling the top with a palette knife. Cover with cling film and freeze for at least 6 hours.
5. Meanwhile make the syrup. Put the sugar and the water into a small saucepan. Simmer over medium heat for a few minutes, without stirring, until sugar dissolves and the bubbles star to look syrupy. Take care not to let it brown. Leave to cool.
6. When ready to serve, turn out the cake onto a serving plate. Spoon the cooled syrup over the top. Sprinkle with crumbled macaroons, arrange the mint sprigs attractively on top and dust with icing sugar.
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