Yield > 4
Keys : Italian Italy European Mediterranean
Ingredients :
100 gm amaretti or macaroons
3 tbl Marsala or medium sherry
450 ml vanilla ice cream (qv)
To decorate: whipped cream (optional)
ratafia biscuits
Method :
• Grind the amaretti or macaroons in an electric blender or crush with a rolling pin.
• Mix to a soft paste with the Marsala or sherry.
• Spread two thirds of the ice cream over the base and two thirds up the sides of a 600 ml basin.
• Spread the macaroon mixture in the centre and cover with the remaining ice cream smoothing the top.
• Cover with foil and freeze until required.
• Turn the ice cream out onto a serving dish and place in the refrigerator 30 minutes before serving to soften.
• Decorate with whipped cream if using and ratafia biscuits to serve.
• Serves 4
• Note: Avoid soft ice cream otherwise the bombe will not hold its shape.
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