Anonymous Fri Oct 07 11:07:39 2005

1/2 cup granulated sugar

1-1/2 cups heavy cream, whipped to soft

peaks

3 tbsp. amaretto di Saronna, marsala or sweet sherry

1/2 cup toasted ground almonds

1 egg white, beaten

Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but 1 tbsp. of the almonds. Fold in the beaten egg white.

Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly.