Ingredients

Steps

• Toast the almonds in a dry frying pan until light brown.
• Add granulated sugar and stir until melted and golden.
• Pour mixture onto an oiled baking sheet and allow to cool.
• Grind the cooled praline in a blender into coarse crumbs.
• Whip the double cream until thick.
• Beat egg yolks with 25g of icing sugar until pale.
• Whisk egg whites with remaining icing sugar until stiff peaks form.
• Fold the yolks into the cream, followed by the egg whites and praline.
• Stir in the vodka and optional cherry syrup.
• Pour into a lined loaf tin and freeze for 24 hours.