Zabaglione Ice Cream Torte -

Zabaglione Ice Cream Torte

Ingredients

175g/6oz amaretti biscuits
115g/4oz/½ cup ready-to-eat dried apricots, finely chopped
65g/2½oz/5 tbsp unsalted (sweet) butter, melted

For the ice cream

65g/2½oz/5 tbsp light muscovado (brown) sugar
75ml/5 tbsp water
5 egg yolks
250ml/8fl oz/1 cup double (heavy) cream
75ml/5 tbsp Madeira or cream sherry

For the apricot compote

150g/5oz/generous ½ cup ready-to-eat dried apricots
25g/1oz/2 tbsp light muscovado sugar
150ml/½ pint/⅔ cup water

Details

Serves: 10

Method

1. Put the biscuits in a strong plastic bag and crush with a rolling pin. Tip into a bowl and stir in the apricots and melted butter until evenly combined.

2. Using a dampened dessertspoon, pack the mixture evenly on to the bottom and up the sides of a 24cm/9½in loose-based flan tin (tart pan) about 4cm/½in deep. Chill.

3. Make the ice cream. Put the sugar and water in a small, heavy pan and heat, stirring, until the sugar dissolves. Bring to the boil and boil for 2 minutes without stirring. Heat a large pan of water to simmering. Put the egg yolks in a large bowl that fits on the pan.

4. Off the heat, whisk the egg yolks until pale, then gradually whisk in the sugar syrup. Put the bowl over the pan of simmering water and continue to whisk for about 10 minutes or until the mixture is thick and pale, and holds the trail of the whisk when it is lifted out of the mixture.

5. Remove the bowl from the heat and carry on whisking for a further 5 minutes or until the mixture is cold. In a separate bowl, whip the cream with the Madeira or sherry until it stands in peaks.

6. Using a large metal spoon, fold the cream into the whisked mixture. Spoon it into the biscuit case, level the surface, cover and freeze overnight.

7. To make the compote, simmer the apricots and sugar in the water until the apricots are plump and the juices are syrupy, adding a little more water if necessary. Leave to cool and then chill.

8. Serve the torte in slices with a little of the compote spooned over, or to one side of, each portion.

Energy 367Kcal/1530kj; Protein 4g; Carbohydrate 33.9g, of which sugars 26.3g; Fat 24g, of which saturates 13.6g; Cholesterol 149mg; Calcium 73mg; Fibre 1.9g; Sodium 112mg

Related food category:

• Chill Out Desserts