Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce
For the cake:
6 cups red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers (available at most large grocery stores)
1/4cup Amaretto liqueur (optional)
2/3 cup sugar
For the sauce:
4 cups frozen red raspberries
2 tablespoons Amaretto (substitute teaspoon almond extract if you prefer a
3/4 cup of sugar
1 cup heavy whipping cream
2 teaspoons sugar
1/2 teaspoon almond extract
Prepare springform pan by spraying with cooking spray and then lining with
plastic wrap. Let plastic wrap hang over the sides of the pan.
Thaw 6 cups frozen raspberries. Remove ice cream from freezer and soften.
Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand
them, with rounded edge at the top, along the sides of the pan. Place additional
ladyfingers in the bottom of the pan, squeezing them in tightly to cover
completely, cutting to fit in small areas if needed.
Sprinkle Amaretto over all ladyfingers, if desired (omit this step for
nonalcoholic cake); set aside.
Puree raspberries in a food processor with the sugar. Press through a fine sieve
into a large bowl. Add softened ice cream to raspberry puree, and combine well.
Pour ice cream mixture into prepared pan with ladyfingers. Freeze cake, covered
with plastic wrap, until frozen hard, about 6 hours or up to one week.
To serve, remove cake from freezer and let soften in refrigerator at least 30
minutes and up to 45 minutes before serving time. Remove cake from pan,
discarding plastic wrap.
Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish
cake by piping cream along edge of cake with a large piping tip. Top cream with
fresh or frozen whole raspberries. You may further decorate center with
unsprayed fresh flowers, if desired.
Serve cake with sauce. Pass extra sauce at the table.
Makes 10 servings.
To make the sauce: In a food processor, puree raspberries with sugar and
Amaretto (or almond extract) and force through a fine sieve into a bowl. Sauce
may be made ahead, covered and chilled.
Makes 1 cups.