Lemon Icebox Pudding

Refreshing, zingy and creamy dessert that is great for making in advance. Keeps in the freezer for ages. Similar to a parfait. Easy to make, although bowl and whisk intensive!

1. 1

   Line a standard loaf tin (1 kg / 2 lb) or two smaller ones with 2 strips of baking paper, with a few cm overhang on all sides.
   
   Put the amaretti biscuits in a food processor and blitz for a few seconds. Alternatively, put them in a sealed plastic bag and bash / roll with a rolling pin. Spoon half of the fine crumbs into the tin and spread out to cover the base.
   
   Separate the eggs. Beat the yolks with the sugar for 2 minutes until pale and slightly thickened. In a separate bowl, beat the egg whites to stiff peaks. In a third bowl, beat the cream to soft peaks.
   
   Finely grate the lemon zest then squeeze all the juice. Add both the juice and zest to the cream and fold in the beaten egg yolks and sugar. Gently fold in the egg white, a little at a time.
   
   Pour into the prepared tin and scatter the rest of the crumbs over the top. Cover with foil and freeze for at least 6 hours.
   
   Remove from the freezer 15-30 minutes before serving, then invert onto a plate and peel off the paper before cutting into slices. Can also be kept in the fridge for an hour or two before serving, to soften but not too much.