Empty My Fridge
Amaretti Semifreddo: fresh and with an unmistakable taste!
Ingredients
- Heavy cream500 ml
- Amaretti160 g
- Egg3
- Shot of amaretto liqueur1
- Sugar80 g
Instructions
- Beat 400 ml of cold heavy cream in a large bowl with an electric mixer until stiff peaks form. Set aside.
- Pulse the amaretti cookies in a food processor until finely crumbled.
- In another bowl, beat the egg yolks and sugar with an electric mixer until pale, fluffy, and doubled in volume.
- Add the amaretto liqueur and crushed amaretti to the yolk mixture and stir with a spatula until combined.
- Gently fold the whipped cream into the amaretti mixture, working from bottom to top to keep it light.
- Line a 25x15 cm loaf pan with plastic wrap. Pour in the mixture, smooth the top, cover, and freeze for at least 5 hours or overnight.
- Whip the remaining 100 ml of cream and pipe it over the semifreddo. Garnish with whole and crushed amaretti before serving.
Summarized from Cookist Wow's video. Watch it for the details.
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