An Italian ice cream dessert. 1/2 c. powdered sugar 2 tbsp. sherry or rum 1/2 tsp. vanilla 1 c. heavy cream, whipped 1/2 c. plus 3 tbsp. crushed almond macaroons 1/4 c. maraschino cherries, drained or chopped

Beat egg yolks with sugar until fluffy. Stir in sherry and vanilla. Beat egg whites until stiff and in peaks. Fold egg mixture into whites. Fold in whipped cream. Stir in 1/2 cup of crushed almond macaroons and cherries. Place mixture in 4 oz. paper dessert dishes (souffle cups).

Sprinkle tops of each cup with a little of the remaining crushed macaroons. Freeze until firm and serve in the paper cups atop a lace paper doily. Serves about 12.

Available in most Italian deli's or you can substitute crushed vanilla wafers, but add 1/2 teaspoon almond flavoring along with the vanilla. Amaretto liqueur may be substituted for sherry or rum.