Amaretti ice cream cake

For 12 pieces
  • 100 g Butter
  • 150 g Amarettini
  • 150 g Ladyfingers
  • 2 Eggs (size M)
  • 2 egg yolk (size M)
  • 100 g Sugar
  • 500 g Mascarpone
  • 3 EL Almond liqueur
  • 300 g whipped cream
  • 130 g raspberries
  • 50 g + 1 tbsp chocolate chips
  • Freezer bags
50 minutes
Melt the butter. Put 75 g amaretti and ladyfingers in a freezer bag and roll over with a cake roll until they are relatively fine. Add the breadcrumbs to the butter, mix and press flat onto the bottom of a springform pan (26 cm Ø). Chill the bottom. Mix eggs, egg yolks and sugar and whip on a hot water bath for about 5 minutes until thick and creamy. Mix the mascarpone and liqueur until smooth. Slowly stir in the egg mixture and stir cold with the whisk of the hand mixer. Whip the cream until stiff and fold in. Crumble 35 g amarettini. Sort the raspberries. Puree 100 g of raspberries and strain through a sieve. Divide the cream in 3 bowls. Freeze 1 part and place in theStir for an hour. Mix 1 part with the raspberry puree and 1 part with the crumbled amarettinis and chocolate chips. Put the raspberry cream and amaretti cream in the springform spoon at a time and draw streaks through the cream with a spoon. Freeze the cake. As soon as the previously frozen cream is firm enough to form half balls with an ice cream scoop, shape them and place them around and in the center of the cake. Let the cake freeze for about 5 hours. Crumble 3 amarettinis before serving. Decorate the cake with 30 g of raspberries, whole and crumbled amarettinis and 1 tablespoon of chocolate chips
Waiting time approx. 6 hours
1 piece approx.:
  • 350 kcal
  • 1470 kJ
  • 5 g protein
  • 26 g fat
  • 23 g carbohydrates


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