Amaretto Icebox Cupcakes With Mango Purée - cooking recipe

Ingredients

3 None eggs
1/3 cup sugar
1 tsp vanilla extract
2-3 tbsp amaretto (according to taste)
1 2/3 cups heavy cream, whipped to stiff peaks
3 oz amaretti cookies, crumbled
1 None large, ripe mango, peeled, stone removed, pureed

Preparation

Line a 12-hole cupcake pan with paper liners and place in the freezer for 10 mins.
Beat the eggs with a hand mixer, gradually adding the sugar and vanilla extract. Continue to beat for 5 mins, until creamy and fluffy. Gradually add the amaretto and continue beating for 1 min. Fold the egg mixture into the cream in batches, then fold in 2 2/3 oz amaretti cookies. Spoon into the liners and freeze for at least 4 hours, or preferably overnight.
About 5 mins before serving, remove the cakes from the pan and arrange on plates. Top with the mango puree and sprinkle over the remaining cookies.