Celebrating Di Nulla Amaretto for National Amaretto Day!
Here are some delicious recipes for you to try in celebration...
Rub half the lemon zest into the caster sugar in a bowl using your fingertips until the mixture looks slightly damp. Set 2 tbsp of the lemon sugar aside, then stir the ground almonds into the rest until combined.
Pour the egg whites into a large, clean bowl and whisk for 3-5 mins until stiff peaks form. Gradually whisk in the 2 tbsp of reserved lemon sugar to help stabilise the egg.
Mix half the beaten egg whites and Di Nulla into the dry ingredients until you have a smooth paste, then fold in the remaining egg whites until just incorporated. Chill for 1 hr.
Heat the oven to 190C/170C fan/gas 5 and line two large baking trays with baking parchment. Roll tablespoons of the chilled dough into 15 even-sized balls.
Fold the remaining lemon zest into the icing sugar, then roll the balls in this and place 2cm apart on the prepared trays. Dust with a little extra plain icing sugar, then bake for 13-15 mins until lightly golden but still soft. Leave to cool on the trays for 10 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to 10 days.
Dust with more icing sugar just before serving.
Put the coffee in a medium bowl and stir in 4 tablespoons of the amaretto. Set aside.
Pour the cream into a medium bowl and whip until thick enough to just hold its shape and form soft peaks. Set aside.
Place the egg yolks and sugar in a large bowl and whisk using a balloon whisk for about 5 minutes until thick and pale. Add the mascarpone and beat thoroughly. Gently fold in the whipped cream and remaining amaretto.
Put the egg whites in a separate bowl and whisk with an electric hand whisk on full speed until they form stiff peaks. Using a metal spoon, gently fold one third of the egg whites into the mascarpone mixture until well blended. Fold in the remaining egg whites in 2 stages. Set aside.
Dip one of the biscuits in the coffee for 2 seconds (no longer) and place it in the bottom of a 20 x 30 x 7cm ceramic dish, with the sugar-side facing upwards. Repeat until the bottom of the dish is covered with half the biscuits.
Spread half the mascarpone mixture over the biscuits, then cover with another layer of the remaining biscuits dipped in coffee as previously. Spread the remaining mascarpone mixture on top and smooth the surface using a palette knife. Cover with cling film and refrigerate for 3 hours. Just before serving, remove the cling film, dust with cocoa powder and crumble and sprinkle Di Nulla Amaretti Biscuits on top.
