- 150ml Amaretto
- 50g Sugar
- 40ml Water
- 500g Mascarpone
- 15ml Amaretto
- ½ tsp almond extract or essence
- 2 egg whites
- 50g castor sugar
- 24 ladyfinger biscuits (trimmed to fit loaf tin)
- Sweet Cherry Compote
To enable you to begin preparation 24 hours ahead of your guests arriving the kiwifruit can be diced and put into a 1:1 sugar syrup to just cover. Refrigerate overnight or for up to 6 hours in advance of serving. Drain the syrup from the kiwifruit and discard. Prepare remaining ingredients and just prior to serving combine salad as below.
Brush sides and base of 25x8cm loaf tin with cold water and line with plastic wrap.
To make Amaretto syrup
Pour first measure of Amaretto into a small pot and add sugar and water. Place over a low heat and stir till sugar is dissolved. Increase heat and simmer for 7-10 min.
Remove from heat and cool. Into a bowl place mascarpone, second measure of Amaretto and almond extract and whisk till creamy and smooth.
In a second bowl place egg whites and whisk till just fluffy. Add castor sugar and whisk till shiny and stiff. Fold one-third of the beaten egg whites into mascarpone and mix till entirely combined and mascarpone is light. Add remaining egg white mixture and fold in till just combined.
Dip one side of a ladyfinger biscuit lengthwise into Amaretto syrup and place dipped side upwards into base of prepared loaf tin. Place biscuits parallel to the short side of the tin. Repeat with more biscuits to cover entire base of tin.
Pour half of the mascarpone filling on top of biscuits and spread to cover evenly. Repeat with a second layer of dipped ladyfinger biscuits and then mascarpone filling. Top with the final layer of dipped ladyfinger biscuits. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight.
Unwrap torte and unmould onto a serving platter by tipping upside down and removing plastic wrap. Pour some of the Cherry Compote over torte and serve.
Accompany with remainder of compote.