Preheat a 200 degrees Celsius/Gas 6 oven.
Butter a 1.5 litre soufflé dish and sprinkle it with castor sugar. Put the biscuits in a bowl.
Sprinkle them with 30ml of the Amaretto liqueur and set aside.
Mix together the 4 egg yolks, 30ml of the sugar and flour.
Heat the milk just to the boil in a heavy saucepan.
Gradually add the hot milk to the egg mixture, stirring. Pour the mixture back into the pan.
Set over moderately low heat and simmer gently for 3-4 minutes or until thickened, stirring constantly.
Add the remaining Amaretto liqueur.
Remove from the heat. In a scrupulously clean, grease-free bowl, whisk the 5 egg whites until they will hold soft peaks. [If not using a copper bowl, add the cream of tartar as soon as the whites are frothy.]
Add the remaining sugar and continue whisking until stiff.
Add about one-quarter of the whites to the liqueur mixture and stir in with a rubber spatula.
Add the remaining whites and fold in gently. Spoon half of the mixture into the prepared soufflé dish.
Cover with a layer of the moistened amaretti biscuits, then spoon the remaining soufflé mixture on top.
Bake for 20 minutes or until the soufflé is risen and lightly browned.
Sprinkle with sifted icing sugar and serve immediately.
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