Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 litre | Cream |
| 200 grams | Sugar |
| 5 \N | Sheets gelatine |
| 100 millilitres | Amaretto |
| 200 grams | Sponge cake |
| 200 grams | Sugar |
| 30 grams | Butter |
| 30 millilitres | Water |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Make caramel (sugar, butter, water). Spread in the mould, leave to become hard. Boil the cream with sugar. Add gelatine and amaretto.
Pour the cream in mould. Top with sponge cake.
Source: Given to share with the express permission of Chef de Cuisine