This just has to be the world’s easiest dessert. It consists of four ingredients and takes minutes to make, plus a few hours in the freezer. It keeps for a week frozen but I defy you to make it last that long! It is simply a soft, creamy ice-cream that is served partially melted. Sadly it is no good for the very old or young, due to the raw egg content, but for anyone inbetween, it makes a beautifully simple summer dessert. The original one is a Nigella Lawson recipe, taken from her Instant Italian book, but I’ve omitted the alcohol and sauce she suggests as it’s just a few too many calories for my liking.
Ingredients (makes 6):
50g Amaretti biscuits (crunchy ones, not the ‘morbidi’ or soft variety)
250ml double cream (I use Elmlea light)
1 large egg white
2 tblsp icing sugar
(3 tbsp Ameretto liqueur – optional)
Place the biscuits in a freezer bag and crush with a rolling pin until you have a mixture of both fine & course crumbs)
Whisk the egg white & cream together until soft peaks form, then add the icing sugar and whisk again until combined.
Gently fold in the crushed biscuits and divide the mixture between 6 dariole moulds or mini-pudding tins, smoothing the top and tapping the base to release any pockets of air.
Cover with clingfilm and pop in the freezer for 6 hours. Remove from the freezer 10 minutes before serving.
When ready to serve, sit the bottom of each mould in a bowl of just boiled water for 30 seconds, wipe off any water & invert onto a plate. Serve with an amaretti biscuit on the side.