The perfect summer treat. Make this a few days ahead and impress your guests when you bring this out at the end of the meal. Can’t find or don’t like Amaretto biscuits? Use leftover meringues, making it gluten free too!
3 egg whites
¾ cup sugar
½ cup water
300ml cream
2 cups crushed Amaretto biscuits (available at good food stores like Vetro or Dante’s in Cambridge)
½–1 cup plum puree
Put the sugar in a pan with the water and dissolve over a low heat. Boil for 5 minutes or until the mixture reaches 120°C on a cooking thermometer.
Whisk the egg whites until stiff, preferably in a stand mixer. With the beaters running, carefully pour the sugar syrup onto the egg whites, whisking until thick.
In another bowl, softly whip the cream, then gently fold in the egg whites.
Finally, fold in the plum curd and crushed biscuits.
Pour into a lined 20x11cm loaf tin lined with cling film. Cover and freeze overnight.
