Iced amaretto trifle slice

An ideal get-ahead freezer pud when you’ve got a crowd to feed.

Serves 10 • Ready in 1 hr, plus freezing

For the amaretti biscuits:

4 egg whites

340g ground almonds

340g caster sugar

30ml amaretto liqueur

For the ice cream:

300ml whipping cream

500g pot fresh custard

4tbsp amaretto liqueur

250g apple and berry compote You will need:

A baking tray, lined with baking paper

900g loaf tin, lined with cling film 1 Heat the oven to 160C/gas 3.

For the biscuits, whisk the egg whites until stiff, then gently fold in the almonds, sugar and amaretto liqueur. Place small spoonfuls of the mixture, 2cm apart, on the lined baking tray and bake for 15 mins.

2 For the ice cream, whip the cream until thick enough to form soft peaks. Lightly fold in the custard and amaretto. Spoon two-thirds of the fruit compote into the lined loaf tin and pour the custard over the top. Cover with cling film and freeze overnight until firm.

3 To serve, turn the loaf out of the tin and remove the cling film. Crush 100g of the amaretti biscuits and sprinkle over the top. Decorate with the remaining fruit compote and leave to stand for 20 mins, to soften slightly before serving.

Per serving: 400 cals, 23g fat,

9g sat fat, 36g carbs

TIP The remaining amaretti biscuits will keep in an airtight container for at least 1 week. Serve with coffee or crush and spoon over cooked fruit for a quick gluten-free crumble