Sherry Tortoni

INGREDIENTS (serves 8, if you need more just make 2!)

115g unsalted butter
6 eggs, separated:- yolks beaten and whites whisked till stiff
225 g caster sugar
220g macaroon or ratafia biscuit crumbs
60 ml (2 fl oz) Marsala or sweet sherry, plus 1 glass for the cook


DIRECTIONS

Cream the butter and sugar together.

Add egg yolks, beat until fluffy.

Add sherry and mix together.

Beat egg whites until stiff, then fold into mixture. Drink the remaining glass of sherry, you deserve it!

Place a layer of the biscuit crumbs onto a sheet of grease proof paper in the base of a shallow dish.

Then spoon in a layer of the tortoni mixture.

Continue layering, and finish with a final layer of biscuit crumbs.

Cover with cling film and then freeze overnight.

Remove from freezer 15 minutes before serving, and turn onto a serving dish (remove paper!)