Creamy, fruity and crunchy all at once – this frozen version of a traditional favourite makes a handy standby dessert and is great for dinner parties
Prep time: 20 mins
Total time: 20 mins
Skill level: Easy peasy
- 300ml pot whipping cream
- 500g pot fresh custard
- 4tbsp Amaretto Disaronno, or brandy
- 250g from a 450g tub apple and berry compote (we used Yeo Valley)
- 100g (18) amaretti biscuits, roughly crushed
- 4 amaretti biscuits, crushed
- Rest of the apple and berry compote tub
- 900g (2lb) loaf tin, lined with cling film, with plenty of cling film overlapping all round
- Whip the cream in a large bowl until it holds its shape. Stir in the custard and Amaretto.
- Put the lined loaf tin on a tray or in a dish to catch spillages. Spoon half the custard mixture into tin, then add a few spoonfuls of compote, then rest of custard and rest of compote (but leave half the tub for serving with pud).
- Sprinkle the amaretti biscuits over and then pull the cling film up and over to seal. Put in the freezer to firm — overnight.
To serve now: Turn out on a plate and take off the cling film about 30 mins before serving. Sprinkle with the crushed amaretti biscuits and spoon compote over. Serve with the rest of the compote.
To freeze: Over-wrap in more film or foil. Seal and label. Use within 3 months. The compote can be frozen in a small pot. Keep the amaretti biscuits in the cupboard.
To serve from freezer: See “To serve now”, above. Thaw sauce in fridge or defrost in the microwave.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.