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A fabulous finale!
2 tablespoons margarine
1/4 cup sugar
1/4 cup light brown sugar
1 egg
1/3 cup instant vanilla pudding mix
1 cup flour
1/2 teaspoon Gefen Vanilla Extract
1 16-ounce (470 millileters) non-dairy whipping cream
1/2 cup confectioners’ sugar
1 packet vanilla sugar
1 and 1/2 tablespoons coffee granules, diluted in 2 and 1/2 tablespoons Walders Scotch and Coffee Liqueur or other coffee liqueur
3 ounces chocolate, grated
1 cup sugar
4 tablespoons water
4 tablespoons amaretto
3/4 cup non-dairy whipping cream
Prepare the cookie tart: Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat margarine with sugars until combined.
Scrape the sides occasionally.
Add eggs one at a time, and then add remaining ingredients.
Grease a nine inch spring form pan.
Pour batter into pan and smooth the top, and bake for 20 minutes.
Cool.
In a large mixing bowl, beat the whipping cream on high until soft peaks begin to form.
Add confectioners’ sugar, vanilla sugar, eggs, coffee mixture, and grated chocolate.
Mix until well combined.
Place sugar, water, and amaretto in a medium saucepan and cook over low heat until sugar dissolves.
Raise heat to medium-high until mixture begins to bubble and turn a light amber color (8–10 minutes).
Add in whipping cream carefully, as the mixture will bubble furiously.
Mix occasionally for six to eight minutes.
Turn off heat, and the mixture will thicken as it cools.
If necessary, add additional amaretto (1 tablespoon at a time) to achieve desired consistency.
Pour ice cream over soft vanilla cookie tart.
Smooth, cover, and freeze.
Top with chocolate curls, or for an exceptionally sweet ending you can add amaretto-laced caramel sauce.
Photography: Daniel Lailah Styling: Amit Farber
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