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Amaretti Cassata (Cream Cheese Ice Cream)

3 Tbsp. Amaretto liqueur (almond flavoured)
100g (4oz) whole glace cherries
25g (1oz) chopped mixed peel
2 x 250g tubs mascarpone cheese
3 medium eggs, separated
25g (1oz) plain chocolate, chopped
25g (1oz) shelled pistachio nuts, chopped
75g (3oz) caster sugar
75g (3oz) Amaretti biscuits, lightly crushed (Italian almond biscuits)

Line a 900g (2 lb.) loaf tin with cling film [plastic wrap]. Pour
Amaretto over cherries and peel and leave for 15 minutes. Beat
mascarpone and egg yolks until thick. Stir in the cherries, peel
and liqueur. Whisk egg whites and sugar until stiff and glossy.
Fold into mascarpone mixture. Spoon half the mixture into tin and
scatter over half the biscuits. Spoon remaining mixture on the
top and cover with remaining biscuits. Freeze for up to 8 hours
until firm.

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