Put the sugar, milk and egg yolks in a saucepan and prepare a custard using a bain marie or double boiler, stirring slowly and continuously with a wooden spoon, until the custard is set and it coats the back of the spoon. Watch it closely to avoid any boiling, or it will curdle.

Process the crumbled turrón with the wine into a paste, then add to the custard and mix well. Set this mixture aside and let cool to ambient.

When the turrón custard is cool, whip the cream to soft peaks and add, folding gently till fully incorporated.

Whip the egg whites to stiff peaks and fold carefully into the mixture. Mix gently but thoroughly to avoid any white streaks in the final ice cream mixture.

Leave to freeze in your icebox and whip every hour till fully set or churn in your ice cream maker.

Preheat oven to 360°F (180°C) degrees. Grease a 9-inch springform pan with 1 tablespoon vegetable shortening.

Separate the yolks and egg whites into separate bowls.

Blanch, peel and toast the almonds on a baking sheet at 360°F for 5-10 minutes. Grind them in a food processor and set aside. To reduce the preparation time, buy peeled blanched almonds in the store and grind them.

Beat the butter, adding sugar and beating until mixture is smooth in a large bowl.

Add egg yolks one at a time, continuously mixing. Add the ground almonds and shaved chocolate and mix well on low with a hand mixer.

Pour in the milk and rum in another bowl. Soak the ladyfingers in the milk mixture until soft, then add to the butter-sugar mixture. Mix well. Add the flour and cornstarch and mix.

Beat the egg whites to a stiff point, which takes about 5 minutes with an electric hand mixer. Fold into the batter using a spatula.