1 liter of fresh cream
2 packets of unsweetened white gelatin
1/2 cup of cold water to hydrate the gelatin
1 tablespoon of almond extract
300g of sugar
100ml of water
9 egg whites
200g of dark chocolate, chopped
40 maraschino cherries, pitted (reserve some for decoration)
200g of broken Amaretti biscuits
6 tablespoons of sugar
1 liter of fresh cream
2 packets of unsweetened white gelatin
1/2 cup of cold water to hydrate the gelatin
1 tablespoon of almond extract
300g of sugar
100ml of water
9 egg whites
200g of dark chocolate, chopped
40 maraschino cherries, pitted (reserve some for decoration)
200g of broken Amaretti biscuits
6 tablespoons of sugar
Mix the strawberries with the crushed biscuits
Hydrate the gelatin in 1/2 cup of cold water
Mix the chocolate with 4 tablespoons of fresh cream and microwave on high for 2 minutes, or until melted
If necessary, add more time
Stir well after melting. Reserve
Beat the fresh cream with 6 tablespoons of sugar until stiff peaks form
Incorporate the melted chocolate into the strawberry-biscuit mixture
Combine the 300g of sugar and 100ml of water in a saucepan
Heat over medium heat, then remove from heat when boiling
Beat the egg whites in a mixer until frothy
Add warm syrup, beating constantly, until mixture cools (about 5 minutes)
Ensure the mixture is cool and add the diluted gelatin, beating gently to combine
With a spatula, fold in the whipped cream delicately
Assemble a round cake pan with parchment paper
Remove 2/3 of the whipped cream from the mixer bowl and mix into the chocolate. Reserve
Divide the remaining whipped cream in half and place one portion in the prepared cake pan
Chill in the freezer until firm
After freezing, place the second half of the whipped cream on top and spread evenly to level
Finish with a layer of cake and chill in the refrigerator for 40 minutes before serving
Decorate with whipped cream and whole cherries.
