Italian Amaretto Cream Recipes

Steps:

• Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes.
• In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat.
• In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar.
• Add the amaretto and gelatin. Allow to cool to room temperature.
• Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.
• Spoon the mixture into 6 custard cups and refrigerate about 3 hours.
• Crumble the amaretti cookies in a food processor.
• Sprinkle the top of the custard with the crumbs and serve.

Steps:

• Heat oven to 350°F Using 2 tablespoons shortening, generously grease a 10-inch tube pan.
• In small bowl, beat 2 egg whites, until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1-inch of top of pan.
• In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
• Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.
• GLAZE:.
• In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.