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Amaretti and Almond Torte

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Serves: 6
300ml / 1/2 pint double cream
3 large sprigs of rosemary
250g / 9 oz amaretti or macaroon biscuits
115g / 4 oz unsalted butter, melted
500g / 1 lb 2 oz mascarpone
45g / 1 1/2 oz caster sugar
finely grated zest of 1 lemon, plus 1 tbsp juice
1 1/2 tsp almond extract
200g / 7 oz Greek-style yoghurt
rosemary sprigs, roughly chopped
toasted almonds, pistachio halves and icing sugar, to decorate
Amaretto liqueur, to serve

In a small pan, bring the cream and rosemary sprigs to the boil, then remove from the heat and leave to cool.

In a food processor or blender, grind the biscuits to fine crumbs, or put them in a freezer bag, seal and crush with a rolling pin. Reserve 5 tablespoons of the crumbs. Mix the rest with the butter, then press the mixture into the bottom of a 23-24cm / 9 - 9 1/2 in spring form or loose-bottomed round cake pan and chill.

In a bowl, beat the mascarpone with the sugar, lemon zest and juice, and the almond extract until smooth and creamy. Remove the rosemary from the cream and discard. Add the cream, yoghurt and reserved biscuit crumbs to the mascarpone mixture. Beat into soft peaks, then spoon into the pan and swirl evenly over the bottom with a spoon. Chill overnight until firm.

To serve, cut into slices and place one slice in the centre of each serving plate. Decorate with rosemary sprigs and a few almonds and pistachios, dust lightly with icing sugar and spoon over some Amaretto.

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