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Amaretti and Almond Torte

300ml (1/2 pint) double cream
3 large rosemary sprigs
250g (9oz) amaretti biscuits
115g (4oz) unsalted butter, melted
500g (1lb 2oz) mascarpone
40g (1 1/2oz) caster sugar
finely grated rind of 1 lemon, plus 1 tablespoon juice
1 1/2 teaspoon almond extract
200g (7oz) Greek yoghurt
rosemary sprigs
roughly chopped toasted almonds
pistachio halves
icing sugar
Amaretto liqueur

In a small pan, bring the cream and rosemary sprigs to the boil,
then remove from the heat and leave to cool. In a food processor
or blender, grind the biscuits until they form fine crumbs, or put
the biscuits in a freezer bag, seal and crush with a rolling pin;
reserve five tablespoons of the crumbs. Mix the rest with the
butter, then press the mixture into the base of a 23cm spring-release
or loose-bottomed round cake tin and chill. In a bowl, beat the
mascarpone with the sugar, lemon rind and juice, and almond extract
until smooth and creamy. Remove the rosemary from the cream and
discard. Add the cream, yoghurt and reserved crumbs to the mascarpone.
Beat into soft peaks, then spoon into the tin and swirl evenly over
the base with a spoon. Chill overnight until firm. To serve, cut
into slices and place one in the centre of each serving plate.
Decorate with rosemary sprigs and a few almonds and pistachios,
dust lightly with icing sugar, and spoon over some Amaretto.

serves 6


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