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1
With a blender or food processor, blend amaretto cookies or biscotti until fine.
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2
Add milk and butter to make moist and to form a crust.
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3
Line a loaf pan with foil and spray with cooking spray.
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4
Press crust into bottom of pan.
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5
Place in fridge to keep cool.
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6
For the filling: in a large glass bowl, place 8 egg yolks, 1/2 cup granulated sugar, 1/3 cup cooled espresso, pinch salt, and 2 tbsp marsala wine.
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7
Place a pot with 1/2-1 cup water on stove to boil.
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8
Once water is boiling, place your glass bowl on top of the pot of boiling water to cook the eggs.
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9
With an electric mixer, mix the ingredients in the bowl while it is cooking.
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10
Mix constantly until creamy, do not leave standing.
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11
Once the mixture is creamy remove from heat.
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12
Fill a large bowl with ice cubes and place your bowl with the filling on top of the ice cubes.
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13
In another bowl, add 1/3 cup whipping cream and whip with electric mixer until fluffy.
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14
Add 1/4 cup granulated sugar and mix well with mixer.
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15
Fold in the whipped cream little by little to the other ingredients for the filling.
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16
Mix gently.
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17
Pour filling into the loaf pan and wrap with plastic wrap.
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18
Freeze for at least 8 hours.
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19
To serve, unwrap and place on serving plate with crust side up.
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20
Keep cool.
