Line the base and sides of a
20cm cake tin with a round and two
or three strips of plastic cut from
two A4 clear plastic folders. Crush the amaretti
biscuits fairly finely and mix into the
melted butter, stirring well. Press
into the base of the tin, smoothing
with the back of a metal spoon.
Tip the cheese into a large bowl,
beat briefly to soften, then beat in
the sugar, lemon zest and juice.
Whip the cream until it just holds its
shape, then fold into the mixture.
Pour the lemon mixture into the
tin and smooth the top. Freeze for
4 hours. For the topping, slice the
lemons as thinly as possible. Put in
a pan, cover with water and bring
to the boil, reduce the heat and
simmer for 20 minutes. Drain well.
Tip the sugar into a small pan and
add 3 tbsp water. Heat gently to
melt the sugar, then add the lemon
slices, increase the heat and cook
until the lemons are caramelised
(about 4-5 minutes). Cool to room
temperature, then arrange in
overlapping circles over the top.
Drizzle over any syrup, then return
to the freezer. (Can be frozen for
up to 2 months.)
Remove the dessert from the
freezer 2-3 hours before serving,
peel off the plastic and set on a
serving plate. (Timing is not too
critical, as it won’t collapse, just
become softer.) Tuck it away in the
fridge until you are ready to serve.