Semifreddo agli amaretti
Servings: 6 or more
Ingredients
- 3 eggs
- 350ml (1-1/2 cups) heavy cream
- 50g 2 oz caster (superfine) sugar
- 2-3 Tbs 2-3 Tbs confectioner's (powdered) sugar
- 75-100g 3-4 oz amaretti cookies crumbled
- Sliced almonds, q.b.
- 2-3 Tb 2-3 Tbs amaretto liqueur or to taste (optional)
Instructions
- Separate the eggs.
- In a large mixing bowl, whisk the egg yolks together with the caster sugar until the sugar is entirely melted and the yolks have taken on a light, frothy texture.
- In a separate bowl, whip the egg whites with heaping spoonful of the confectioner's sugar until they form stiff peaks.
- In yet another bowl, whip the cream with a heaping spoonful of the confectioner's sugar until it, too, forms stiff peaks.
- Now fold the crumbled amaretti into the whisked yolks, along with the liqueur if using, with a spatula.
- Add the whipped whites and cream into the bowl with the egg yolk mixture, folding them, too, into the mixture very gingerly. Use a circular motion, scooping up from the bottom of the bowl until you have a uniform batter.
- Line a loaf pan with plastic wrap (cling film) and pour in your batter. Smooth out the top as much as you can, then lay some plastic wrap over the top.
- Place the loaf pan in the freezer and leave it for at least 4-5 hours, or overnight.
- Uncover and then unmold your semifreddo on to a serving plate. Gently remove the plastic wrap. Cover the top of the semifreddo with a layer of the sliced almonds, pressing them gently so they stick to the surface.
- Let the semifreddo rest for about 15-20 minutes before slicing to serve.