Biscuit Tortoni - cooking recipe

Ingredients

1/4 c. Amaretto liqueur
1 tsp. unflavored gelatin
4 egg yolks
1/4 c. water
1/2 c. sugar
1 c. whipping cream, whipped
1/2 c. chopped toasted almonds
1/4 c. crushed almond macaroons
candied fruit or sliced toasted almonds (for garnish)

Preparation

Combine liqueur and gelatin in heat-resistant cup; mix until gelatin is softened.
Place cup in simmering water; heat until gelatin is completely liquefied, about 2 to 3 minutes.
Beat egg yolks in large bowl of electric mixer until light and lemon colored.
Combine water and sugar in medium saucepan; bring to a boil over medium-high heat, stirring until sugar is completely dissolved.
Reduce heat; cook until syrup registers 230\u00b0 on candy thermometer, about 5 minutes.
With mixer at low speed, slowly add hot syrup to egg yolks in steady stream, beating until well blended.
Add gelatin mixture; continue beating until thick, about 6 minutes.
Let cool.