| 2 large egg whites Pinch of salt 10 fl. oz double cream
| 4 oz blanched almondsCoarsely chopped/toasted 2 ½ tbsp sugar | 4 tbsp liqueur, either brandy, Marsala, or medium-dry sherry
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- Turn freezer compartment down to its coldest setting one hour before you will be ready to chill the mixture.
- Place egg whites in a large dry, clean mixing bowl. Add salt and whisk until the mixture stands in soft peaks.
- Next, whisk in the caster sugar, 1 tbsp at a time, until the meringue is stiff and glossy.
- Whisk the double cream until it will just hold its shape.
- Using a metal spoon, fold the whipped cream into the meringue mixture, alternating with all but 4 tbsp of the toasted almonds. Finally, fold in the liqueur.
- Turn the mixture into a pre-chilled container and smooth the surface. Cover with foil and freeze.
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