* Serves 8–10
- 2 egg whites
- 1/2 cup confectioners’ sugar, sifted
- 2 cups heavy cream, softly whipped
- 1 cup crushed macaroons
- 3 tbsp. Amaretto liqueur
- 1 cup crushed almond praline
- chocolate curls or shapes, to decorate
Whisk the egg whites until stiff, and then fold in the sugar until thick and glossy.
In another bowl, whip the cream until stiff, then fold in the crushed macaroons and Amaretto. Fold into the egg whites.
Spoon into a 3 × 11-inch terrine pan or loaf pan and freeze overnight until completely firm.
When ready to serve, turn it out onto a folded sheet of foil. Have the praline on another sheet. Carefully coat the terrine with the crushed praline, pressing gently with a palette knife to coat all but the base. Transfer the terrine to a serving platter and decorate with the pieces of chocolate.
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