Amaretti tortoni with orange brandy snaps

Method

1. Put the biscuits or macaroons into a plastic bag and crush with a rolling pin to coarse crumbs.
2. Put both creams and the egg whites into a large bowl and whisk vigorously for about 5 minutes, until it forms soft peaks. Whisk in the rum or sherry, then gradually whisk in the sugar. Gently fold in the biscuits.
3. Divide between 6 souffle dishes (8cm in diameter x 5.5cm deep) or 8 x 125ml dariole moulds. Place on a baking tray, cover with cling film and freeze for 6 hours or for up to 1 month.
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4. Meanwhile, make the brandy snaps. Preheat the oven to 180°C/fan160°C/gas 4. Line 2 large baking sheets with non-stick baking paper.
5. Put the butter, sugar and golden syrup into a small pan and warm gently until the sugar has dissolved. Remove from the heat and mix in the flour, orange zest and juice.
6. Place 6 teaspoons of the brandy snap mixture, spaced well apart, onto each baking sheet. Bake for 6-7 minutes, swapping the baking sheets halfway, until golden. Leave to cool for 1 minute. One at a time, lift them off with a palette knife and curl over the handle of a wooden spoon, so the ends just meet. Once set, cool on a wire rack. Repeat to make about 20 brandy snaps.
7. On the day, remove the tortoni from the freezer and leave to soften at room temperature for 15 minutes. Dip each dish or mould briefly in hot water, then turn out onto plates. Top each with 1-2 brandy snaps and spoon some raspberries, dusted with icing sugar, alongside to serve.