Amaretto Mousse

Serves 8-10


  • 4 tbsp butter
  • 5 eggs
  • 1 cup sugar
  • 1 1/2 tsp gelatin, unflavoured
  • 3/4 c macaroons, crushed
  • 1 1/2 tbsp Amaretto liqueur
  • 1 1/2 cup heavy cream, chilled


  1. Melt butter in top of double boiler.
  2. In a bowl, beat eggs with sugar and add gelatin.  Add to melted butter and cook, stirring constantly, until thickened (6-8 min).
  3. Remove from heat.
  4. Add ½ c crushed macaroons and the Amaretto.  Blend well.  Cool and then refrigerate until mixture beings to set.
  5. Whip cream to soft peaks. Gently fold into Amaretto mixture.  Spoon into serving bowl or individual parfait glasses.
  6. Chill until set, about 4 hours.
  7. Just before serving, sprinkle with rest of crushed macaroons.

Thanks to Pam Alloway for the recipe!

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