Mona Farrugia's Amaretti Semi-Freddo
If you are wondering what to do with all that stuff you received in hampers or have lurking at the back of your cupboard Mona Farrugia has a most delicious answer.
The sweet notes stopped and a husband-wife-can't-find-look-better argument ensued. I knew the lady fingers for his infamous tiramisu' were there somewhere because I had bought them...three times over.
When I arrived home, the tiramisu' was ready and he had not bought the savoiardi and neither had I.
Cupboard staples usually get neglected somewhere in the back, only to be eventually attacked by that bitch moth which in Malta eats everything from chilli flakes to boxes of chocolate.
Before all those wonderful soft Amaretti and that wonderful block of dark chocolate get it too, use them in this amazing and amazingly simple recipe.
150 grams of soft almond pastini - Amaretti or better still, local ones
50 grams of dark chocolate, grated
500ml of fresh cream
4 spoons of brandy or another liqueur such as Tia Maria (depending on what flavour you want to enhance)
Some unsalted butter, at room temperature
1. Whip the cream in a machine. Keep a very close eye on the whipping process: if cream is over-whipped it turns to butter and there is no way you can reverse the process but by throwing it away and starting over.
2. Stir in the crushed biscuits, grated chocolate and liqueur with a metal spoon.
3. Grease a 20cm tin, or preferably (for cutting it is much better) a loaf tin. You can also use a silicone shape.
4. Pour the mixture in.
5. Cover with greaseproof or oven paper and place in the fridge for around 40 minutes or overnight.
6. Remove from the fridge 10 minutes before serving and upend on to a plate.
Top with some toasted almonds
Decorate with some fruits of the forest and berries: defrosted frozen ones are good or go for the fresh stuff.
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