150g (5,3 oz) gianduja coarsely crushed
125 g (4,4 oz) macarons coarsely crushed
50 g (1,75 oz) lightly grilled almonds coarsely crushed
50 g (1,75 oz) dried raisins
125 g (4,4 oz) sugar
25 g (1 oz) corn syrup
50 cl (2 cups) whipped cream
5cl (1 Tbsp) amaretto
Macerate raisins in amaretto for 1/2 h.
Combine gianduja, almonds and macarons and drained raisins .
In a large bowl, beat egg yolks with sugar and corn syrup until thick and fluffy. Add carefully whipped cream very cold. Beat egg whites until foamy. Add to preceding mixture.
Wrap a 26 cm (10 inches) rectangular cake pan with cling film. Sprinkle with 1/3 of gianduja combination. Add 1/2 of the cream mixture, sprinkle with another 1/3 of gianduja combination, add remaining cream mixture and finish with last 1/3 gianduja combination. Put in the freeze for at least 3 hours.
Remove from pan on a plate. Serve cut in slices.
I don't have a pic for this but it is really easy to make and delicious
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