Perfect with amaretti biscuits and cinnamon

Ingredients

• 1 whole egg (large size)
• 3 large eggs (high quality)
• 50 g of powdered sugar
• ground cinnamon, to taste
• 1 tablespoon of amaretto (optional)
• 100 g of Amaretti biscuits (almond biscuits)
• 250 g of whipped cream
• a little bit of sunflower oil paint (to clean the mold)

In a bowl, combine the eggs, sifted powdered sugar, and cinnamon.

Approximately 5 minutes, whip vigorously until a light and fluffy consistency is achieved.

Finely crush the amaretti biscuits (it’s best to do this by placing the biscuits in a freezer bag and crushing them with a rolling pin or a large bowl).

The whipped cream takes on a fluffy, snow-like consistency.

Gradually incorporate the almonds and cream, alternating the amounts, into the egg white mixture.

Apply a thin layer of oil paint to the form, then cover it with a stretch film.

Fill the mold with the dough and let it freeze for at least 6 hours.

Remove the form, cut it into thin slices, and let it defrost slightly.

Serve on dessert plates, accompanied by the chosen garnish.