|Almond macaroon crumbs||2 Cup (32 tbs) (Firmly Packed)|
|Apricot jam/Peach jam||1 Cup (16 tbs)|
|Slightly softened toasted almond ice cream||1 Quart|
|Heavy cream||1 Cup (16 tbs), whipped|
|Red candied cherries||1 Tablespoon|
|Green candied cherries||1 Tablespoon|
Combine the macaroon crumbs and the apricot or peach jam and mix with a fork until the crumbs are coated with jam.
Spread the crumb mixture evenly over the bottoms of the tortoni cups (8 to 16 paper cup-cake liners or ceramic cups, depending on their size).
Cover crumbs with the slightly softened ice cream.
Top with swirls of the whipped cream. (Instead of using individual cups, you can layer the ingredients into a 1 1/2 -quart casserole with straight or sloping sides and cut in wedges to serve.) Decorate attractively with the candied cherries.
Cover lightly with waxed paper.
Put in the freezer until the cream has frozen stiff.
Then cover well with heavy foil and freeze until needed.
Remove from freezer about 5 minutes before serving.