6 egg yolks 1/4 cup maraschino liqueur 3 tablespoons sugar 3 cups cream 45 grams sifted icing sugar 1 1/2 teaspoons vanilla essence 2 cups almond macaroons, crushed finely 1 tablespoon maraschino liqueur 2 cups cookie or cake crumbs, crushed finely
Whisk the egg yolks with the 1/4 cup liqueur and sugar until thick. Place the bowl over a pan of boiling water and continue to whisk the mixture until thick and creamy (a trail will be left on the mixture when the whisk is lifted). Continue to beat until cool over a bowl of ice. In a cooled bowl, beat the cream until it holds soft peaks. Add the icing sugar and vanilla and continue beating until well mixed. Do not overbeat. Using a metal spoon, carefully fold the cream into the egg mixture. Chill in the freezer for 30 minutes.
Mix the macaroon and cake or cookie crumbs. Butter a 23 cm. spring-form cake tin and pour in 1 cup of the crumbs. Pat down firmly and evenly with the back of a spoon. Remove the icecream mixture from the freezer and stir. Pour 1/4 of the mixture over the crumbs and freeze for 15 minutes. Sprinkle one cup of crumbs over the filling and sprinkle with liqueur. Return to the freezer for another 15 minutes. Add another 1/4 of the cream filling and continue layering the crumbs and filling until you finish with a layer of cream filling on top. Be sure to freeze for 15 minutes after each layer. When complete, cover and freeze the cake for at least four hours or until thoroughly set.
To serve, remove from the freezer 15 minutes before serving and turn out onto a platter. Decorate with fresh strawberries and dribble raspberry sauce over the cake.