Lemon-Almond Frozen Torte With Raspberry Sauce.

• For the Torte:
• 2 packages Amaretti Cookies
• 1 jar (10-OZ) prepared Lemon Curd
• 2 cups chilled whipping cream
• 1 tablespoon superfine sugar
• 1 1/2-pint basket fresh raspberries, for garnish
• For Raspberry Sauce:
• 2 1/2-pint baskets fresh raspberries
• 2 tablespoons sugar
• 2 teaspoons fresh lemon juice

1. Beat cream in a medium bowl to soft peaks.rnAdd the superfine sugar and beat until stiff.rnFold into lemon curd.
2. Cover the bottom of an 8-inch-diameter springform with a tight layer of Amaretti Cookies.rnSpoon about 1- 11/4 cups lemon cream over and smooth out the top.rnRepeat the same 3 more times, gently pressing down until the cookies are touching the cream.
3. Wrap and freeze torte over night.
4. To make the Raspberry Sauce:rnPuree raspberries in food processor.
5. Strain into bowl, pressing on seeds with the back of a wooden spoon.rnMix in sugar and lemon juice.rnRefrigerate for about 1 hour.
6. To serve:rn Get the torte out from freezer about 15-20 minute before serving, then release pan sides.rnTransfer torte to a platter or a cake stand.
7. Run icing spatula around torte sides to smooth and arrange raspberries on the top.rnServe with Raspberry Sauce.

torte, amaretti cookies, chilled whipping cream, sugar, raspberries, fresh raspberries, sugar, lemon juice

Taken from food52.com/recipes/12823-lemon-almond-frozen-torte-with-raspberry-sauce (may not work)