Add flavored almonds for delicious crunch to this velvety dessert. Cook ½ cup sliced or slivered almonds and ¼ cup almond-flavored liqueur in a 10-inch skillet over medium heat, stirring often, until no liquid remain. Cool on aluminium foil, then break into pieces.
16 servings
- Hot Fudge Sauce "click here for recipe"
- About 18 ladyfingers
- One third cup amaretto
- 45 ml water
- 3 cups whipping cream
- ¼ cup amaretto
- Prepare Hot Fudge Sauce, remove 1 cup of the sauce, cool.
- Cover and refrigerate remaining sauce.
- Split ladyfingers lengthwise in half..
- Arrange ladyfingers, cut sides toward center, on bottom and upright around side of ungreased springform pan 9 x 3 inches.
- Mix one third cup amaretto and 45 ml water, brush over ladyfingers.
- Beat whipping cream in chilled large bowl until stiff.
- Mix 1 cup cooled Hot Fudge Sauce and ¼ cup amaretto, fold into whipped cream.
- Spoon into pan and smooth top.
- Freeze about 8 hours or until firm.
- Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
- Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
- Loosen dessert from side of pan, remove side of pan.
- Cut dessert into wedges.
- Serve with sauce, freeze any remaining dessert.
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