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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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