Lady in Amaretto
- 1 1/2 pints strawberries
2 pounds ladyfinger cookies
3/4 cup amaretto liqueur, divided use
4 (8-ounce) packages cream cheese, softened
2 large eggs*
1 cup granulated sugar
1 cup heavy cream
3 tablespoons powdered sugar
2 tablespoons slivered almonds
- Reserve part of the strawberries,
and slice the remainder and set aside. Divide ladyfinger cookies
and layer one-third on the bottom of a 10-inch springform pan.
Sprinkle with 1/4 cup amaretto liqueur.
- In a large bowl, beat
cream cheese, eggs, sugar, and 1/4 cup amaretto liqueur. Pour
half of the cream cheese mixture over the cookies and top with
half of the sliced strawberries.
- Add another layer of ladyfingers
and sprinkle with remaining amaretto liqueur. Top with the remaining
cream cheese mixture, then the remaining sliced strawberries.
Top with a layer of ladyfingers.
- Whip cream until stiff
and add powdered sugar. Spread on top of the ladyfinger cookies
then garnish with the reserved strawberries and slivered almonds.
Refrigerate until ready to serve.
Makes 16 servings.
*For salmonella-safe egg
yolks or whole eggs
You will need:
a small, heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps
and set aside:
· Place eggs or yolks in saucepan. Add liquid from recipe
(2 tablespoons of liquid per yolk). Stir gently just to combine.
· Fill measuring cup 2/3 full with boiling-hot water.
· Prepare the bowl by half-filling it with ice water.
Heat eggs or yolks over
very low heat, stirring constantly, until the mixture reaches
160°F. Between each use, rinse off thermometer in the hot
water. When desired temperature is reached, place saucepan in
bowl of ice water to stop heating process. When cool, proceed
with recipe.
OR Replace with egg substitute (1/4 cup equals 1 egg).
