½ cup sugar
1½ cups heavy cream whipped to soft peaks
3 tablespoons amaretto, Marsala, or sweet sherry
½ cup toasted ground almonds
1 egg white, beaten
Method: Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but 1 tablespoon of the almonds. Fold in the beaten egg white. Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly. Serves 4
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