Amaretti cream is perfect both as a spoon dessert and as a tasty custard to fill cakes and your favorite sweets. Recipe without mascarpone and with whole eggs (both white and yolk).
Easy and quick spoon dessert, suitable for all seasons.
COLD dessert RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 251.96 (Kcal)
- Carbohydrates 38.45 (g) of which sugars 20.78 (g)
- Proteins 7.95 (g)
- Fat 8.06 (g) of which saturated 3.66 (g)of which unsaturated 4.25 (g)
- Fibers 1.35 (g)
- Sodium 223.33 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Amaretti Cream
- 2 eggs (about 100 g)
- 1/4 cup sugar (or more to taste)
- 1/4 cup flour (white or cornstarch)
- 1 1/2 cups milk (or plant-based milk for lactose intolerant)
- 3 oz amaretti (crumbled + optional for decoration)
- 1 pinch fine salt
- 1 vial rum flavoring (or 1 tbsp of Amaretto di Saronno or other amaretto liqueur – OPTIONAL)
For the Bimby version follow this recipe.
Tools
- Saucepan
- Whisk kitchen
Amaretti Cream
In a small pan, pour the eggs and sugar, mix with a kitchen whisk.
Then add the flour, the pinch of salt, and the preferred flavoring.
Finally, add the milk.
Mix all the ingredients.
Place the saucepan on the stove and cook for about 5 minutes or until the cream thickens, continuing to stir with the whisk to prevent it from sticking to the bottom of the pot.
Meanwhile, crumble the amaretti with an electric chopper or a vegetable mill.
Once the cream is ready, turn off the heat and incorporate the powdered amaretti.
Pour it into bowls (or single-serving glasses) and let it cool in the refrigerator for at least 2 hours.
When serving the amaretti cream, decorate the surface with more amaretti crumbled coarsely by hand, or with almond flakes or chocolate.
How to use for filling cakes?
This cream is perfect for filling cakes. After preparing it, pour it into a large bowl and cover it with cling film in contact to prevent a surface film from forming. Then, let it cool completely before using it. This way, the amaretti cream will remain soft and ready to be spread between the various layers of a cake.
STORAGE of the amaretti cream
The amaretti cream should be stored in the refrigerator, in an airtight container, to maintain its freshness and flavor. It should be consumed within a few days to enjoy it at its best.
FAQ (Questions and Answers)
How many amaretti in a kg?
The number of amaretti in a kilogram depends on their size and weight. On average, one amaretto weighs about 10 grams, so in a kilogram there are about 100 amaretti.
How many calories do amaretti have?
Amaretti contain 450-480 calories per 100 grams.
How many types of amaretti are there?
There are mainly two types of amaretti: those from Saronno, crunchy and crumbly, and the soft ones, typical of Piedmont and Liguria, which have a soft texture. Both are made with almonds, sugar, and egg white, but they differ in texture and use.
Why are amaretti bitter?
Amaretti are bitter because they contain bitter almonds, which give them their characteristic intense flavor. Additionally, sometimes apricot kernels (the seeds of apricots) are added, which contain a substance with a bitter taste.
