This delicious Italian frozen dessert manages to be light and creamy at the same time, and is topped with sliced almonds for crunch.
3extra large egg whites
1/2tspcream of tartar
1 1/4cupsheavy cream
1/2cupchocolate shavingsor more/less…whatever you desire
In a double boiler (a heatproof bowl set atop a saucepan with an inch of simmering water), beat the egg whites, sugar, and cream of tartar with a hand mixer to soft peaks and 160 degrees F (about 8 minutes) on an instant read thermometer.
Remove the meringue from the pot and keep beating the meringue for 2 more minutes until stiff peaks form.
Whip the cream with 2 tbsp amaretto to soft peaks, and fold the cream into the egg whites. Fold in the chocolate shavings.
Spread the mixture out evenly (and gently) with a spatula, then top with toasted almonds and freeze for 4-6 hours.