1/2 cup blanched almonds 400g dark chocolate 400g milk chocolate 4 eggs 1/2 cup caster sugar 600ml thickened cream a handful of amaretti biscuits, coarsely crushed 2 tablespoons Grand Marnier
Toast the almonds on an oven tray. Melt the dark and milk chocolate in two separate bowls over water. Cool slightly.
Beat the eggs and sugar together until thick and creamy. Beat the cream in a large bowl until peaks form. Fold in the Grand Marnier and almonds, then the egg mixture in two batches.
Divide into equal halves. Stir the dark chocolate into one bowl, and the milk chocolate into the other. Stir the amaretti into either or both mixtures.
Line the base of a 23 cm. springform pan with foil. Pour the milk chocolate mixture into the pan, and freeze for one hour. Top with the dark chocolate mixture, and freeze overnight.