Happy Fathers' Day : Zabaglione Ice Cream Torte

Happy Father's Day to all fathers! 

We had a Father's Day dinner at a Japanese Restaurant but our dessert at home! Made this Zabaglione Ice Cream Torte. No ice cream maker is needed to make this. You just need to be patient over the stove, with an electric hand-held mixer!

I'm linking this to
Sweets For A Saturday over at Sweet As Sugar Cookies
Sweet Tooth Friday over at Alli n Son

Zabaglione Ice Cream Torte
(adapted from "The Ice Cream Book" by Joanna Farrow and Sara Lewis)
Serves 10
175gm (6oz) Amaretti Biscuits (I use McVities Digestive Biscutis)
115gm (4oz/1/2 cup) ready-to-eat dried apricots, finely chopped
65gm (2-1/2oz/5 tbsp) unsalted butter, melted (I used an additional 1 tbsp melted butter)


For The Ice Cream
65gm (2-1/2 oz/5 tbsp) light muscovado sugar
75ml/5 tbsp water
5 egg yolk
250ml/8fl oz/1 cup double cream
75ml/5 tbsp Madeira or Cream Sherry


For The Apricot Compote
150gm/5oz/generous 1/2 cup ready-to-eat dried apricots
25gm/1oz/2 tbsp light muscovado sugar
150ml/1/4 pint/2/3 cup water

1. Put the biscuits in a strong plastic bag and crush finely with a rolling pin. Tip into a bowl and stir in the apricots and melted butter until evenly combined.
2. Using a dampened dessertspoon, pack the mixture evenly on to the bottom and  up the sides of a 24cm/9in loose-based flan tin about 4cm/1-1/2in deep. Chill. (I only did the bottom layer)
3. Make the ice-cream. Put the sugar and water in a small, heavy-based saucepan and heat, stirring, until the sugar has dissolved. Bring to the boil and boil for 2 minutes without stirring. Meanwhile bring a large saucepan of water to simmering point. Put the yolks in a heatproof bowl to fit over the pan without touching the water.
4. Off the heat, whisk the egg yolks until pale, then bowl gradually whisk in the sugar syrup. Put the bowl over the pan of simmering water and continue to whisk for about 10 minutes or until the mixture leaves a trail when the whisk is lifted.
5. Remove the bowl from the heat and carry on whisking for a further 5 minutes or until the mixture is cold. In a separate bowl, whip the cream with the Madeira or sherry until it stands in peaks.
6. Using a large metal spoon, fold the cream into the whisked mixture. Spoon it into the biscuit case, level the surface, cover and freeze overnight.
7. To make the compote, simmer the apricots and sugar in the water until the apricots are plump and the juices are syrupy, adding a little more water if necessary.
8. Serve the torte in slices with a little of the compote spooned over each portion.