- 5 eggs
- ½ oz plain gelatin
- 2 ½ oz powdered sugar
- 1 ½ oz amaretto liqueur
- 1 pint heavy cream
- fresh raspberries – optional
- Dissolve the gelatin in the Amaretto.
- Whip eggs and sugar until stiff.
- Fold in the liqueur, making sure it is well combined, and then fold in the cream which has been beaten stiff.
- Pour into a glass bowl and refrigerate for at least 2 hours.
- Optionally, just before serving sprinkle the top with some fresh raspberries.