Della Robbia Torte

Course : Tarts
Serves: 6
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3/4 cup sugar
1/4 cup water
4 large egg yolks
1 1/2 dozen almond macaroons -- app. 2 inch in diameter OR any favorite cookie
1/4 cup liqueur
1 1/2 cups heavy cream -- whipped
3 cups california seedless grapes
1 bunch grape clusters -- for garnish
1 pint strawberries and fresh figs -- (for garnish)

Preparation / Directions:

1. Combine sugar and water in saucepan; bring to a boil, stirring until sugar dissolves. 2. Cook mixture to soft-ball stage. 3. Beat egg yolks until thick and pale yellow; continue beating, gradually adding hot syrup in a fine stream. 4. Beat until mixture is thick and fluffy; refrigerate until cold. 5. Dip macaroons into liqueur; arrange against sides of 9-inch springform pan. 6. Fold whipped cream into chilled egg yolk mixture; pour into cookie-lined pan and top with remaining macaroons. 7. Cover pan with plastic wrap or foil; freeze until firm. 8. Fifteen minutes before serving, remove torte from freezer. Transfer to serving platter; remove sides of pan. 9. Surround with grape clusters, berries and figs; serve at once.

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