5 eggs, separated
75 g (3 oz) sugar
600 ml (1 pt) double cream
175 g (6 oz) macaroon or ratafia crumbs
75 ml (3 fl oz) Marsala or sweet sherry
75 g (3 oz) sugar
600 ml (1 pt) double cream
175 g (6 oz) macaroon or ratafia crumbs
75 ml (3 fl oz) Marsala or sweet sherry
method
1. Beat the egg yolks with the sugar until thick and almost white.
2. Whisk the cream until it is just starting to thicken. Stir into the eggs. Stir in 3/4 of the crumbs and the wine.
3. Whisk the egg whites until they are stiff but not dry.
4. Gently fold one spoonful into the cream mixture then gradually add the remainder.
5. Pour the cream into a souffle dish or individual serving dishes and freeze, stirring occasionally. Remove 15 minutes before serving.
6. Gently pan the remaining crumbs over the surface and press onto the top.
2. Whisk the cream until it is just starting to thicken. Stir into the eggs. Stir in 3/4 of the crumbs and the wine.
3. Whisk the egg whites until they are stiff but not dry.
4. Gently fold one spoonful into the cream mixture then gradually add the remainder.
5. Pour the cream into a souffle dish or individual serving dishes and freeze, stirring occasionally. Remove 15 minutes before serving.
6. Gently pan the remaining crumbs over the surface and press onto the top.
serving amount
serves 8
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