- 125 g/4 oz. /1 cup amaretti biscuits/cookies
- 135 ml/4 ½ fl oz. / ½ cup plus 1 tbsp. amaretto liqueur
- grated zest and juice of 1 lemon
- 1 tbsp. powdered gelatine
- 6 medium/large eggs, separated
- 175 g/6 oz. / ¾ cup soft brown sugar
- 600 ml/1 pint/2 ½ cups double/heavy cream
- 450 g/1 lb. /4 cups halved fresh strawberries
- 1 vanilla pod/bean, split and seeds scraped out
- 2 tbsps. caster/superfine sugar
- few finely crushed amaretti biscuits/cookies, to decorate
Wrap a collar of greaseproof/wax paper around a 900 ml/1 ½ pint/scant 1 quart souffle dish or 6-8 individual ramekins to extend at least 5 cm/2 inches above the rim and secure with string. Break the amaretti biscuits/cookies into a bowl. Sprinkle over 6 tablespoons of the amaretto liqueur and leave to soak,
Put the lemon zest and juice into a small, heatproof bowl and sprinkle over the gelatin. Leave for 5 minutes to sponge, then put the bowl over a saucepan of simmering water ensuring that the bottom of the bowl does not touch the water. Stir occasionally until the gelatine has dissolved completely.
In a clean bowl, whisk the egg yolks and sugar until pale and thick, then stir in the gelatine and the soaked biscuits. In another bowl, lightly whip 450 ml/ ¾ pint/1 ¾ cups of the cream and using a large metal spoon or rubber spatula, fold into the mixture. In a third clean bowl, whisk the egg whites until stiff, then fold into the souffle mixture. Transfer to the prepared dish or individual ramekins and level the top. Freeze for at least 8 hours or preferably overnight.
Put the strawberries, vanilla pod/bean and seeds, sugar and remaining amaretto liqueur into a bowl. Leave overnight in the refrigerator, then allow to come to room temperature to serve,
Place the souffle in the refrigerator for about 1 hour. Whip the remaining cream to decorate the soufflé. Sprinkle a few finely crushed amaretti biscuits on top and serve with the strawberries and sauce.