Recipe by gregory schulte
from the rocky mountain news wednesday paper time does not include chill time.
Top Review by JanetSmith154
This recipe is actually Giada De Laurentiis' - from her cookbook Giada's Family Dinners - anyway, we made it this weekend, and it ROCKED!!! I forgot to buy marsala - so I had to change, but I used 2 tbsp of almond liquor (b/c of the amaretti) and I drizzled it with Bobby Flay's "very rich chocolate sauce" - This isn't something you throw together, but once it's done, put it in the freezer and forget about it - also... my kids LOVED IT!!! I thought they wouldn't like the coffee/almond flavor, but they did!!! It is a showstopper dessert!
- 4 ounces amaretti cookies, about 20
- 3 tablespoons unsalted butter, melted
- 3⁄4 cup sugar
- 8 large egg yolks
- 1⁄3 cup espresso
- 2 tablespoons dry marsala wine
- 1 pinch salt
- 1 cup heavy cream
Directions See How It's Made
- spray 9X5X3 metal loaf pan with cooking spray.
- line the pan with plastic wrap with excess over the sides.
- finely grind the cookies in a food processor.
- add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
- set a double boiler or sauce pan up with water and heat to a simmer.
- whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
- set bowl over simmering water.
- whisk egg mixture until thick and reaches a temp of 160.
- set custard in a bowl of ice to cool completely.
- beat cream and remaining sugar in another bowl till soft peaks form.
- fold whipped cream into custard.
- spoon into crust and freeze at least 8 hours and up to 3 days.
- invert onto platter and cut into 1" slices.
- time does not include chill.